Honey Lavender Ice Cream
from the kitchen of Shartmagne Leland-St.John

1 ½ cups heavy cream
1 ½ cups whole milk
½ cup honey
2 tablespoons dried food quality lavender

In a medium saucepan, combine all the above ingredients.
Place over a medium heat, stirring occasionally, until
the lavender-cream mixture begins to steam.

Make sure that the honey is completely dissolved into the
cream mixture, then remove the pan from the heat. Allow
it to sit at room temperature for 15 minutes.

Pour the mixture into a fine mesh sieve. Strain the lavender
cream, discarding the solid bits.

Chill the mixture for 1 hour and then freeze it in an ice-cream
maker for 20 minutes or according to the manufacturer's directions.


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