Lavender Honey Gelato Recipe

A couple of weeks ago my BFF Monica took me on a day trip to San Diego. Our ultimate destination was Jimmy's, but while we were in the area we went out to explore Keys Creek Lavender Farm in Temecula. As we drove the windy highway out to the farm we were stunned by the scenery. Hills and valleys more akin to what you'd see in Northern California, not what we're used to in these parts.

While the farm is a beautiful piece of property, Monica and I both agreed it's not worth the drive from Orange County as a sole destination. If you combine a visit with other points of interest in the area, such as the California Mission San Luis Rey, or some of the Temecula wineries, however, a stop at the farm could be part of a lovely afternoon. I picked up some culinary lavender while I was at the farm, as well as some lavender honey, which I have been enjoying on my Greek yogurt. Last night I decided to make some gelato incorporating both flavors:

Lavender Honey Gelato

Ingredients:

17 ounces whole milk
17 ounces heavy cream
7.5 ounces of honey (divided into two equal portions)
Pinch of salt
2 tablespoons of lavender
6 egg yolks

Directions:

1. Bring milk, cream, half the honey, salt and lavender to a simmer. Turn off the heat. Cover, and let infuse for 20 minutes.

2. Meanwhile, separate the eggs and combine the yolks with the remaining honey. Beat until light in color.

3. Strain the lavender flowers out of the milk-cream mixture.

4. Stir half the hot milk-cream mixture into the yolk-honey mixture to temper the eggs. [I recommend incorporating a little at a time so as not to scramble the eggs.]

5. Return this mixture to the saucepan and add to the remaining milk-cream mixture.

6. Return the pan to medium-low heat and cook until cream naps the back of a wooden spoon and a path remains when a fingertip is drawn across it. Strain the custard and set in a bowl over ice. Chill thoroughly.

7. Process in your ice cream maker, according to manufacturer instructions.

Makes one quart.

This gelato would be a great ending to a dinner where fresh herbs are incorporated throughout. Perfect for the summer farmer's market season to be sure.

Related equipment:

We use this Cuisinart ice cream maker which does not require pre-freezing and can make consecutive batches in a hour or less without a hitch. The only drawback of this model is that its pretty noisy, but you can plug it in in any distant corner of your house if you don't want to be bothered. The ice cream is a nice smooth consistency right out of the machine.

What's your favorite flavor of gelato?

Photo credits (farm and gelato): StellaCadente*

--StellaCadente*

Follow me on Twitter @pomodorista

Comments

[oregon coast rv campgrounds on May 31, 2010 at 01:59 AM]

Wow!! That's a very good recipe provided by you. I do agree that if you get get to gorge on some of your favorites at a place that just mesmerises you with its beauty, there is no better way that could enthrall you. I would love to give it a try and see if it works for me too. Thanks for sharing such a mouth-watering recipe.

[Kim at Dogwood Ridge on May 31, 2010 at 06:18 AM]

Last month I watched Meryl Streep's movie "It's Complicated" and drooled over her kitchen garden. In the movie she makes lavender honey ice cream which sounded yummy. I will never have a garden that is as photogenic as hers (and was actually tickled to know that it was photo-enhanced) but I can sure try to make this gelato! Thanks!

[Scott on May 31, 2010 at 08:50 AM]

You're kidding, right?

The more appropriate question is which flavor do I not like? I had my gelato almost daily when in Italy. I did gravitate toward more of the simple flavors, like stracciatella, but pistachio and the many berry flavors had their place on my palate.

I'm looking for a gelato recipe that doesn't use egg yolks. Do you know of one? As for your lavender gelato, I will try it, and I also have a recipe for a lavender-vanilla olive oil cake, if you're interested. I wonder if they would pair well together?

[StellaCadente* on May 31, 2010 at 10:10 AM]

@Kim at Dogwood Ridge: Try it! It's super easy. Let me know how it goes. @Scott--I know, right? I am going to make chocolate today...gelato without egg yolks? Is that possible? Email me your lavender-vanilla olive oil cake recipe and I will post it as a reader recipe.

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[Joe on August 08, 2010 at 05:23 PM]

"...gelato without egg yolks? Is that possible?"

Just Google cornstarch gelato, and behold the possibilities...

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[kristen on March 06, 2011 at 07:06 PM]

This is probably a very good recipe but this is not gelato. This is plain American style ice cream

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