In experimenting with edible flowers, I came across a great recipe which I have tried several times and disappeared quickly in my household. It is really delicious and the best ice cream I have ever had! Lavender is an unlikely candidate for flavoring ice cream but it works. Go to Edible Flower Palette and Eat Your Flowers! to see more uses for edible flowers.
Lavender has just gotten easier to grow with the new variety, Phenomenal. Go to Lavender Fields Forever-Phenomenal! to see how to grow this wonderfully fragrant herb. I used the honey from my hives for this, but you can use any mild flavored honey in this recipe, like clover or wildflower.
Lavender Honey Ice Cream
2 Cups Heavy Cream
1 Cup half and half
2/3 cup honey
2 Tablespoons dried edible lavender flowers
2 large eggs
1/8 teaspoon salt
Bring cream, half and half, honey and lavender just to a boil in a 2 quart heavy saucepan over moderate heat, stirring occasionally. Then remove pan from heat. Let steep for 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot, not boiling.
Whisk together eggs and salt in a large bowl, then add 1 cup of the hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly. When mixture coats the back of a wooden spoon and registers 170 to 175 degrees on a thermometer, about 5 minutes (do not let boil), take off heat.
Pour custard into clean bowl and cool completely, stirring occasionally. Chill, covered at least 3 hours.
Freeze in a ice cream maker and keep in freezer for several hours to harden.
Serve on top on peach cake for a great summer treat. Enjoy!