SpiceLines

Lots of lavender in the garden and the spirit of invention has led to some late night ice cream making marathons. But, like Goldilocks and the Three Bears, I couldn’t come up with a lavender-scented ice cream that was quite right. Several batches were so flowery that no one could eat them, others—especially those with custard bases—were simply strange when combined with lavender’s camphorous edge. Gallons of milk, quarts of cream, lots of sugar and eggs, and handfuls of lavender—all went down the drain, usually around 2 A.M.

Then Serendipity, just back from France, said, “Mom, I really don’t want to eat lavender ice cream. Mix it with some citrus.” Out of the mouths of babes, especially 20-year-olds, breezing through the kitchen…

She was thinking grapefruit, but I was thinking lemon. Lemon and lavender are a lovely blend of flavors, especially in the dog days of summer. When making ice cream, the secret is to keep all these ingredients in balance—milk with not too much cream, grated lemon zest, a modest amount of lavender, and less sugar than you might imagine. If an ice cream can be described as “sunny,” this is it: bright, sweet, tart and then, that mysterious taste of the flower.

Merci, Serendipity…next we’ll try the grapefruit. Perhaps an ice?

Lemon and Lavender Ice Cream

To make one quart

Ingredients:

3 cups whole milk
1 cup heavy cream
1/2 cup plus 2 tablespoons sugar
8 fresh lavender blossoms, organic (unsprayed)
Grated zest of 1 lemon, or to taste

Method:

1. In a large saucepan, gently heat the milk, cream and sugar, stirring until the sugar has dissolved. Add the lavender blossoms and continue to heat until the mixture is very hot. (Do not boil.) Remove from the flame and stir in the grated zest of 1 lemon. Let the mixture steep for 30 to 60 minutes, tasting occasionally to be sure that the lavender flavor does not become overpowering. If desired, add more lemon zest.
2. Strain the mixture into a large bowl, cover with aluminum foil and refrigerate until very cold, at least three to four hours.
3. Freeze in an ice cream maker according to the manufacturer’s directions. This ice cream is best if served immediately after freezing.