How to Make Homemade Lavender Ice Cream

Lately we’ve had a ton of eggs, lemons and lavender, so I decided to make lavender ice cream.

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My wife got me an ice cream maker for Christmas.  I can’t believe how much time has gone by without me trying it out yet.  The ice cream maker is an attachment for our KitchenAid Mixer–a gift from her old boss. To make ice cream you have to freeze the attachment.  Well, our freezer is always jam packed with food, so in order to make ice cream I first had to eat some of the food from the freezer to make room.

I am loosely following this Martha Stewart recipe.  Assuming your starting with an ice cream maker that’s ready to go (aka has been in the freezer at least overnight) it will take about 10 hours for you to go from raw ingredients to deliciously-worth-the-wait ice cream.  It’s a pretty active process for about 15 minutes, and then its a lot of waiting.

Here are the ingredients:

Whole Milk

Heavy Cream

Sugar

Lavender

Honey

Egg Yolks

Begin by warming 2 cups of whole milk, 1 cup of heavy cream, 2 Tablespoons of Lavender and 1/2 Cup of Honey over medium heat. Don’t heat it too fast and don’t let it boil.  Stir in the lavender and heat until the honey is well mixed with the cream.  Just before it boils remove from heat and let it steep for 30 minutes.

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Of course in the midst of making this I was interrupted by a very clingy baby–so the lavender got to steep for over two hours.

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Once the lavender has sufficiently steeped in the cream you’ll want to remove most of the lavender from the batter, I like to leave a few pieces to add color and to remind us that its lavender.  Once you remove the lavender place it back on the stove and heat it on low heat, taking care not to let it boil.

Now its time to add the eggs.  Do this by first beating the eggs in a mixing bowl with a dash of salt.  To the egg mixture slowly add one cup of the lavender steeped cream, whisking the eggs as you SLOWLY pour the hot cream in to temper it.  Once its all in, slowly pour the egg mixture back into the rest of the warm milk.  Again whisking the whole time you slowly add the cream.  Once its fully mixed pour the mixture into another mixing bowl.  Let this cool covered for three hours.

Once three hours have passed its finally time to use the ice cream maker.  Add the batter to the bowl, assemble to the mixer and let it whirl on “Stir” for 20-30 mins, or until the machine is struggling to keep mixing.

And now the final step.  (Feel free to taste test at this point).  Scoop the ice cream out of the ice cream maker and into a container with a lid.  Keep this in the freezer for at least 3 hours.  Wait patiently.  Enjoy!

Potatoes going Strong

The potatoes I planted from started potatoes about a month ago are doing really well.  I planted them in about 3 feet of good quality dirt and peat moss inside of this deep potato bed that I made myself.  I hope that the door will work to fetch the potatoes without having to dig up the plant!IMG_0798

How to Cook Kohlrabi Greens

This year about half of the plants in my garden came from the nursery dumpster.  I regularly get up early in the morning or stop by just after they closed to see what was in store for me.  I ended up with some plants that I am less familiar with, including kohlrabi.  I had bought Kohlrabi at the farmers market before, but it never came with the greens on it.  The greens are totally edible and when prepared well they are delicious!

Here’s how to cook the greens:

1. pull the greens off of the bulb

2. remove the stems by cutting or ripping the green part away from the woody stems

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3.  Cook the greens for 2-3 mins in boiling water to soften them.

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3. Remove the greens from water, drain well, place in pan for sautéing, add oil of your choice–I used Toasted Sesame Oil here.

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4.  Add spice and seasonings of your choice.  I added some pine nuts.  Salt also goes a long way!

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5. Serve warm or add to a cold salad.

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