I’m not a huge vanilla ice cream fan.  Sure vanilla ice cream is great with strawberry shortcake or with apple pie but when I want the ice cream itself to be the star of the show I have to go with something other than vanilla.  A few years ago I had a chocolate bar that was infused with lavender.  I recalled the  amazing flavor combination and thought, “I can do this with ice cream!”  This is simply the most wonderful ice cream.  It is extremely creamy with a delicious chocolate flavor and the lavender just adds a complex flavor dimension that will make you want to eat the entire batch in one sitting!

Lavender Infused Chocolate Ice Cream – makes 1 1/2 quarts

3-4 Lavender Flower Heads (or 2 Tbs. dried lavender)*
1/2 cup unsweetened dark cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1 1/3 cups sugar
2 teaspoons pure vanilla extract

Special Equipment – mesh tea strainer ball (or secure the flowers into a cheesecloth or piece of unbleached muslin) and an Ice Cream maker

Remove the flower buds from the three heads of lavender slightly crushing the buds to release the oils.  Place the buds into a mesh tea strainer ball and close.  Place cocoa powder and 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.  Add the tea strainer to the saucepan and add the remaining half-and-half and the heavy cream.  Bring the mixture to a simmer, stirring occasionally and remove from heat.  Allow the lavender to steep in the warm mixture, off heat, for 20 minutes before proceeding.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Remove the lavender ball from the cream mixture. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

*If you aren’t using your own homegrown please be sure to buy culinary lavender.