Italian Week – Honey Lavender Gelato

This recipe is for my friends Emma and Emily, British beekeepers extraordinaire!!

Lavender is the name of their Queen bee!

Ingredients:

2 cups heavy cream
2 cups whole milk
1/2 cup sugar
2/3 cup clover (or other light) liquid honey
2 teaspoons food-quality dried lavender
2 egg yolks
4-6 trays of ice

Directions:

Heat the cream and milk in a heavy saucepan. Stir often and turn off before it boils. Add lavender. Stir. Cover and set aside for 30 minutes. Set out eggs to bring to room temperature.

Strain the milk mixture through a fine mesh strainer. Prepare an ice bath by filling a large bowl with ice and water. Set a smaller bowl inside.

Clean the pot and add the milk, honey and sugar. Heat gently, stirring the whole time until the sugar melts. Separate eggs and beat yolks with a fork or whisk until smooth. Temper the yolks by adding 1/2 cup of the hot milk to them while whisking. Slowly add the yolks to the milk mixture while stirring. Cook over low to medium heat, stirring with a wooden spoon the entire time, until it thickens and coats the back of the spoon. Make sure it does not boil or the eggs will scramble.

As soon as it reaches the point when it thickens enough to coat the back of the spoon strain immediately into the bowl in the ice bath. Stir fora couple minutes to let some of the heat escape then cool in ice bath, stirring occasionally, for 30 minutes or until chilled. Add ice to outer bowl as necessary.

Churn in an ice cream maker until thick. Transfer to 2 separate air tight containers and freeze until firm. This usually takes 24 hours.
Gelato

Honey Ice Cream

I love French ice cream, and this recipe tastes like the real thing!   It’s amazingly easy too.

Ingredients

2 vanilla beans
2 cups heavy cream
1 cup whole milk
1/2 cup honey

Directions

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds.

Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey.

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Remove from the heat and let steep, covered, for 1 hour.

Cover and refrigerate until thoroughly chilled (this is essential!)

Remove the vanilla pods, and stir the mixture again to blend. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.