This ice cream really turned out quite lovely!
I think I tried making something before with lavender but I did't encorperate it correctly and I probably added too much lavendar that resulted in a "soapy" flavor. This time I used a couple culinary lavender tips from a friend who has much experience and love for these dainty little flower buds. She has made some awesome stuff...like...lavender lemon shortbread cookies, and lavender mojitos.
1. A little lavender goes a long way: A light and gentle hint of lavender is much better than a strong chemical-tasting blast of lavender.
2. Chop up buds into smaller pieces instead on using the whole flower
3. Blend lavender in sugars, salts, or make a simple syrup that you can THEN use to cook or bake with
or now that I think of it, Stef over at Cupcake Project did a butter infusion with lavender HERE.
So, Amy came over and we had the ice cream with her homemade strawberry-lavender jam she so graciously gave me*YUM*. The combo of the tart jam and sweet creamy lavender was really something special. It made us think that lemon curd would be an even more amazing ice cream "over-the-topper".
Try the simple recipe and enjoy. It took me an hour to prep and 20 minutes to churn the next day. The batch made about 5-6 servings.
Ivy's Original Recipe