I love my ice cream machine. I really do. It has quickly become one of the most used electrical appliances in our household. Probably after our old faithful Kenwood mixer. Oh and the kettle. I love it because you can be so creative with it. And because you can have an endless supply of ice cream for a fraction of the cost. And it really does taste better than commercially made ice cream. I don't think I could ever eat another Magnum because the texture really isn't the same. I just had a mental image of people chasing after me brandishing pitch forks screaming "MAGNUM-HATER" =P.
A couple of weeks ago my brother requested a favour. Or should I say flavour? ahhahaha...... Ahem. Yes, he requested a flavour - Honey-Lavender Ice Cream. He requests alot of culinary related things from me, but this sounded interesting so I thought I'd give him a break and agreed to give it a go.
The result? I'm in two minds. It is a nice creamy ice cream, and taste just as it sounds - like lavender and honey. But I think it tastes a bit too much like the flower. And it makes me think I'm eating potpourri. Maybe because I'm so used to the concept of lavender being a fragrance and not a flavour.
However I do believe it's one of the best ice creams I've ever made. The texture is perfect and it tastes the way it's supposed to. I suggested to him to serve it with Earl Gray tea, just a hunch. He had taken the ice cream to a party and he actually messaged me to tell me I was a genius. I asked him to stop stating the obvious =P. Haha jks, but yea it's a great pairing, and everybody at the party absolutely loved the ice cream.
So I guess it's a personal taste thing. My dad pretty much sniffed it and nearly gagged. And mum agreed with me on the whole fragrance vs flavour issue.
I'd say it's an aquired taste. Hmmm, Maybe I'm not as sophisticated as I would like to think =P.
Honey Lavender Ice Cream
Adapted from Martha Stewart
2 cups milk
1/4 cup dried lavender (got mine from Herbies in Rozelle)
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.
Enjoy (or not?? =P) xx