You know what this ice cream means.
I’ve been watching too much It’s Complicated again.
My favorite movie that speaks to my inner 55-year old self. It’s like that movie was made for me and my old lady soul.
If you don’t know, Meryl Streep makes lavender honey ice cream in that movie and brings all the boys to the yard. Or something like that.
A few years ago, I made croissants because I wanted to be a fly on the wall in Steve Martin and Meryl Streep’s bakery scene. Yeah, because it’s real life and all. I’ve wanted to make lavender ice cream for ages simply because of that movie, but something always stops me.
Laziness. And other things.
I mean, lavender is so light. Like sooooo light. This is practically a health food. If you are on a diet, you can totally consume lavender ice cream because it’s… so light. I mean, it’s a flower.
Which means… that it’s a PLANT. Which means, that it’s kind of a vegetable?
Oh man. You’re not getting out of this one. We are eating ice cream for breakfast, lunch and dinner now.
Don’t mind the white chocolate. Just ignore it. It’s certainly delicious and plays a significant role here. But I needed a touch of richness and while white chocolate (which is really faux chocolate, correct?) has never been my first choice, I believe there is a time and a place for it. Apparently for me, ice cream is it.
Oh and you don’t need to cover your ice cream in dried lavender, I just did so for trying-to-be-fancy photo purposes. This is a lavender infused ice cream with chocolate chunks – no flowers inside. You could even add a drop of purple food coloring if you want to walk on the wild side.
Then grab a ginormous spoon.
2 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 cup dried culinary lavender
1/4 teaspoon salt
2 teaspoons vanilla extract
12 ounces white chocolate, chopped
Add cream, milk, sugar, lavender and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add in vanilla extract and allow the mixture to sit at room temperature for 60 minutes while the lavender seeps in. After an hour, strain the milk through a fine mesh sieve and discard the lavender. Add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.
Once it's cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it's finishing churning, add in the chopped white chocolate. Once it's finished churning, scoop the ice cream into a freezer-safe container and cover. Freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.
I can’t even.