Lavender Honey Ice Cream

{Stephanie} The inspiration for this recipe came to me while I was watching the movie It’s Complicated, when Meryl Streep makes her lavender-honey ice cream. Of course, the idea only came after spending countless hours daydreaming of her fabulous kitchen (I want her marble countertops!) and her even more beautiful bakery. The movie’s california inspired bakery is big and spacious, white and warm… basically designed just the way I would have mine! A girl can dream…

This yummy ice cream is also the perfect transition between our featured flavours for the month of May – flowers – and the month of June which showcases all things honey.

Please note that this recipe is made using an ice cream maker (mine is a Cuisinart) so make sure that before starting the process, you put the bowl in the freezer, ready to make your ice cream.

Making: 3hrs. Count another 3hrs for freezing.

Quantity: about 2 liters.

Lavender-honey ice cream

  • 2 cups whole milk
  • 1 1/2 cup cooking cream (35%)
  • 1/2 cup sugar
  • 1/3 cup mild honey
  • 1/4 cup dried edible lavender flowers
  • 3 large egg yolks
  • 1/8 teaspoon salt
  1. Bring milk, cream, honey, and lavender just to a boil in heavy saucepan over moderate heat for 8-10 minutes, until mixture thickens slightly, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  2. Pour cream mixture through a fine-mesh sieve or cheesecloth into a bowl and discard lavender. Return mixture to  saucepan and heat over moderate heat until hot.
  3. Whisk together eggs yolks, sugar and salt until light and fluffy (3-5 min), then add 1 cup of hot cream mixture into the eggs in a slow stream, whisking. Pour back egg mixture into  remaining hot cream mixture in saucepan and cook over  moderately low heat, stirring constantly with a wooden spoon, until thick enough  to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  4. Pour custard through sieve into cleaned bowl and let cool.
  5. Once cooled pour into the ice cream maker bowl and start the machine. Let machine work for about 20 to 25 minutes.
  6. Put ice cream bowl in the freezer, covered, until cold, at least 3 hours.

For presentation, add a teaspoon of honey and sprinkle with lavender!

*If you live in Quebec, we strongly suggest using a high quality bio honey like . It’s local, eco-responsible and soooooo good.

We will share another great recipe next week using this ice cream and lavender meringue! Visit us in a few days.

Happy Sweet Remedy!

As I was looking for a recipe to make in honor of Earth Day (04.22.12), I was going through all the different parts of the world and tried to find what they were the best at growing to make a dessert. It became a bit overwhelming to put all the ingredients together and make something “good” that would represent Earth Day. In between a million different bookmarks, I stopped and asked myself what does this day means to ME as a baker, and came up with the fact that I wanted to create something local and organic. In fact, Earth Day is a reminder that challenges us to make positive changes to our daily habits for a better world. When it comes to food, cooking and baking with local, sustainable and organic produces can make a difference! So out the window with my first idea and came this idea that honors my own part of the world, Canada.

When you think Canadian produce you think; oats and dairy (Prairies), apples (Ont, BC and PQ), maple syrup (PQ), berries and honey. What could I make that represent us and incorporate all those delicious produce together? Humm… Organic honey-apple muffins, with an oat & maple syrup crumble, made to share with all your friends on Earth Day!

Honey-Apple Muffins

Makes 12 delicious muffins to share or not!

  • 2 cups organic whole wheat flour or
  • 1 cup organic whole wheat flour and 1 cup never bleached all purpose flour
  • 3/4 cup organic honey
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup organic milk
  • 1/3 cup organic unsalted butter
  • 2 organic eggs
  • 1 cup shredded organic apples*(about 3 apples)
  • 1 tsp vanilla

Maple-Oat topping

  • 1/2 cup organic oats
  • 1/3 cup organic whole wheat flour
  • 1/3 cup maple syrup
  • 3 tbsp cold organic butter
  • 1/4 tsp cinnamon

How to make it

  1. Preheat oven at 375°F.
  2. In a large bowl combine all dry ingredients. Reserve.
  3. In a mixer, combine eggs and butter, mix well.
  4. Add honey (mix for about 3 min).
  5. Add vanilla.
  6. Alternate by adding dry ingredient and milk.
  7. Add apples, just mix until they are all incorporated in the batter. Do not over mix.
  8. In a muffin tin put unbleached baking cups, add batter to about half.
  9. For the topping, combine flour, oats, cinnamon and maple syrup.
  10. Work in cold butter and mix until texture is crumbly (I use my hands, it’s much easier).
  11. Spoon over 1 tbsp of topping over muffin mixture.
  12. Bake for about 18-20 min.

*You can interchange apples for any fruit that is locally grown in your part of the world. I debated between apples and berries since we also grow beautiful ones here but couldn’t find fresh ones at this time of the year.

Serve the muffins in a recyclable egg cartons, it’s cute and good for the environment!

Enjoy this sweet remedy for planet earth!