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Lavender, Honey, and Bee Pollen Ice Cream
Serves 12 to 15
What a perfect tribute to summer when bees flit between lavender bushes, collecting nectar and pollen to bring back to their hives, and pollinating other plants along the way. You could say that bees helped make this ice cream. After milk and cream are first infused with lavender, imparting delicate floral flavour, the mixture is gently churned in an ice cream maker. The finishing touch, bee pollen, gently studs the ice cream with its flavour and nutritional benefits. Enjoy this delicious ice cream on its own or make a luscious affogato by pouring a shot of espresso over a single scoop.
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Ingredients
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) honey
- 2 cups (500 mL) whipping cream
- 2 Tbsp (30 mL) culinary grade lavender
- 2 large organic eggs
- 2 Tbsp (30 mL) bee pollen
Directions
In small saucepan, heat milk, honey, and cream with lavender. Bring to a boil and then remove from heat. Allow to stand for 10 minutes to allow flavours to infuse.
In bowl, beat eggs, then pour milk through fine sieve over eggs and beat well. Place in refrigerator to chill for 1 hour.
Pour into ice cream machine and churn for 20 to 30 minutes, or until thick consistency has been reached. Add bee pollen and mix evenly into ice cream.
The consistency will be soft; ice cream can be eaten at this stage or transferred to freezer-proof container and placed in freezer to firm up.
