It’s winter and if you know me, even a little, you know that I’m miserable in the winter.
So, as I planned for a recent visit from my family in Florida, I found myself really, really, longing for the Florida weather of my childhood. An escape from all this dreary winter! Strangely enough, ice cream came to mind…and not just any ice cream. I recalled eating a delectable lavender flavored ice cream, I don’t know where, and thought I could maybe improve on it soooo…this Lavender and Blueberry Honey Ice Cream was born.
Don’t be deceived by the time it takes to make – most of that time is just the cooling process, which is ZERO effort. I was a little concerned about adding honey to my ice cream base – this changes how it freezes and I worried that the ice cream would freeze too hard – but it was unfounded. The texture of this Philadelphia-Style ice cream recipe turned out PERFECT!!! I was astounded.
If you’re already through with the cold season, you might want to try this recipe and help remind yourself that spring is around the corner. 😉
You’ll need an ice cream maker for this recipe…and always ALWAYS remember – The Better the Ingredients, The Better the Results…so don’t buy the cheap stuff for this.
|1.5 cups Whole Milk|
|1/3 cup Blueberry Honey (I bought this from Whole Foods. If you don't have blueberry honey available to you, any honey will work)|
|2 tbs Culinary Lavender|
|1/2 cup Cane Sugar|
|2 cups Heavy Cream|
|3 tbs cream cheese softened (better if it's the whipped kind but I didn't have that handy)|
|1/8 tsp Kosher Salt|
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