Honey Lavender Ice Cream


Lavender is all the rage in cooking these days - but make sure to use organic lavender, because most commercial lavender used by florists contains residual pesticides that aren't good to eat. This recipe comes from Chef Craig von Foerster of Sierra Mar at the Post Ranch Inn in Big Sur.


1 quart half and half
1/3 cup Sugar
1/3 cup honey
8 sprigs fresh organic lavender
12 large egg yolks
1/4 cup heavy cream (chilled on ice)
  Fresh berries (as garnish, optional)


Mix the half and half, sugar, honey, and lavender in a saucepan and bring to a high simmer over medium heat. Remove from heat.

Put the egg yolks in a small bowl and slowly whisk in about 2 cups of the hot half and half mixture. Pour the yolk mixture into the saucepan and cook the custard over medium heat, whisking constantly until it just begins to bubble.

Pour the custard into a bowl containing the chilled heavy cream. Cool completely.

Strain the custard, then freeze in an ice cream machine according to the manufacturer's instructions. Serve garnished with fresh berries, if desired.


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