This ice cream comes from the Salt and Straw cookbook and it is amazing! This was the first flavor I ever had from Salt and Straw and I instantly fell in love with it.
This ice cream has such and amazing texture and has a lavender flavor that isn’t overpowering and tastes delicious!
Ice cream base:
https://jaimesbakes.com/2020/04/07/sea-salt-ice-cream-with-caramel-ribbon/
Lavender honey:
-1/4 cup honey
-3Tbs dried lavender, buds only (the book calls for 1/2 cup but I prefer a more subtle lavender flavor)
-about 4-8 purple food coloring drops(optional)
In a small sauce pan combine 3/4 cup water and the honey. Bring the mixture to a boil, stirring occasionally, then take it off the heat. Stir in the lavender, cover the sauce pan, and let steep at room temp. for at least 4 hours or overnight.
Pour the syrup through a fine mesh strainer into a container, pressing on the buds to extract as much liquid as possible. Chill until cold and use right away, or refrigerate in an airtight container for up to 2 weeks.
Put the lavender syrup, ice cream base, and food coloring(if using) into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until mixture is texture of soft-serve.
Transfer ice cream, scraping every last drop from the machine, into freezer-friendly container. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the freezer firm (at least 6 hours). It will keep for up to 3 months.
Jaimes Bakes 