Honey Lavender Ice Cream

By Rebecca Sornson

Last year, a good friend of Salt Water Farm gave us a huge, beautiful bag of dried lavender blossoms. We decided to whittle the bag down this week and made some honey lavender ice cream. We served it last night at our Full Moon Supper with a delicate lemon tart.

Honey Lavender Ice Cream
Makes 1 quart

2 cups heavy cream
2 cups whole milk
1/2 vanilla bean
2 tbs dried lavender blossoms
1/2 cup honey
3 tablespoons rapadura sugar

Gently heat milk and heavy cream. Just before it begins to boil, stir in honey, lavender blossoms, and sugar. Turn of the heat, and drop in the vanilla bean. Cover the mixture with a lid, and let steep for one hour. Then, strain and place mixture in the refrigerator overnight. The next day, put mixture in your ice cream maker and follow the manufacturer’s directions.