I‘ve finally watched It’s Complicated and the most important thing I got out of it was that I really really need to make lavender honey ice cream… and also that I would love to live in Jane’s gorgeous home. I will also admit that I may have spent a good hour researching things like where the movie was filmed and who was in charge of the set decoration and can I hire him/her to design my future home???
I’ve been making ice cream a lot lately. So much so that I’ve considered buying a pack of 100 disposable ice cream containers so I can start giving away all this ice cream that’s been sitting in the freezer.
After telling my friend, Amy, that I had finally seen It’s Complicated, she said she wanted to make Lavender Ice Cream when she comes over for girl’s night. I prepped the lavender infused custard and set it in the fridge to chill the night before, but silly me forgot to put the ice cream bowl in the freezer beforehand. So girl’s night really only consisted of us laughing and talking a lot and watching The Longest Ride and eating take-out from our favorite pasta spot in town.
First thing the next morning, I brought my ice cream bowl out of the freezer and stared excitedly into the machine as the lavender custard slowly turned to decadent ice cream. Oh, the anticipation! I definitely snuck a few spoonfuls in during the churning process too. If I could, I would marry this ice cream because I have for sure fallen hopelessly in love with it. It is unabashedly one of the richest and creamiest ice creams I have ever made. The lavender flavor is perfect, not too light or too heavy, and is such a stunning pale purple.
Whenever someone mentions Portland, the first thing that comes flying out of my mouth is: ”HAVE YOU TRIED SALT & STRAW?” I am obsessed. Utterly and completely obsessed. During our trip in the Pacific Northwest this summer, I stuffed my face with their ice cream every single day we were in Portland–and even twice on one occasion. And thank goodness for the one that opened up in LA! I’ve tried the classics and the weird flavors, but my favorite by far has been their Wildflower Honey and Ricotta Walnut Lace Cookies–man is that a mouthful! The ice cream was nothing short of amazeballs as most Salt and Straw flavors are, but the lace cookies is what sold me on it. That crunchy caramel texture of the cookie breaks up a mouthful of smooth ice cream in the most heavenly way possible. It makes me really sad that this flavor isn’t a regular one. *le sigh*
So Salt & Straw has got me believing that lace cookies can elevate any ice cream, and I thought it would work wonders with the creamy lavender flavor. As good as this ice cream is on its own, I totally recommend trying it with a generous sprinkling of broken lace cookies on top. It’s also a really fun stress-reliever to use a meat tenderizer to break the cookies into pieces! Though I made a bit of a mess in the kitchen with cookie pieces flying around everywhere :O
And before I end this post, I just wanted to share with you guys a few food-related things I’ve been enjoying!!
Japan Crate: In May, I signed up for a monthly subscription to Japan Crate! They send out boxes of Japanese snacks and candies that you won’t usually find in the US. You can choose from three different sizes, with boxes starting at just $12 a month. Personally, I found the mini size a bit disappointing (I finished the box in like two days) so I’ve upgraded to original and am anxiously awaiting its arrival like a pup waiting for her owner to come home.
12 Things You Can Do with an Egg : I’ve probably watched this YouTube video a bazillion times and still look all googley eyed every time I do. Who knew there were so many ways to love eggs!! Beware: It will leave you with an intense craving for ’em.
Lavender Honey Ice Cream & Walnut Lace Cookies
Adapted from White on Rice Couple
Recipe makes about 1 quart
for the ice cream
2 cups heavy cream
1 cup milk
zest of 1 lemon
1 tbsp dried lavender flowers
1/3 cup honey
5 egg yolks
pinch of salt
1/2 tsp vanilla extract
purple (or red and blue) food coloring
1. In a saucepan, mix the heavy cream, milk, lemon zest, lavender flowers, and honey together. Bring to just a simmer over medium heat. Remove immediately and cover with a lid. Set aside to steep for 15 minutes.
2. In a bowl, whisk the egg yolks together. Slowly drizzle in the warm lavender mixture a little at a time to temper the yolks, whisking constantly. Transfer entire mixture back to the saucepan. Stir in the salt and vanilla extract. Use food coloring at this point to get your desired lavender color. I used about 4-5 drops of purple food coloring. The color will lighten slightly after churning. Stir constantly until the liquid thickens to a custard and can coat the back of a spoon.
3. Run the custard through a sieve into a clean bowl. Cool down in an ice bath, then cover and refrigerate overnight. Make sure the plastic wrap touches the surface of the custard to prevent a skin from forming.
4. The next day, churn the chilled custard mixture using your ice cream machine. I have a Cuisinart 1-qt that takes around 20 minutes. Transfer to a freezer safe container (I like to use plastic containers from finished store-bought ice cream!) for 3-4 hours. Let sit at room temperature for 10 minutes before serving.
for the lace cookies
1 tbsp heavy cream
1/4 cup light brown sugar
2 tbsp honey
1 tbsp unsalted butter, room temperature
5 tbsp and 1 tsp flour
1/2 tsp vanilla extract
1/4 cup walnuts, toasted and chopped
1. Preheat oven to 350°F. Line a baking tray with parchment paper or a silpat.
2. In a saucepan, add the cream, brown sugar, honey, and butter. Stir together over medium heat till the mixture begins to boil. Cook for one minute and then remove from the heat. Let cool down for a few minutes.
3. Mix in the flour, vanilla extract, and walnuts. If the mixture has thickened too much, heat it up slightly over the stove to loosen it.
4. Drop small tablespoonfuls of the dough onto your baking tray. Bake for 7-8 minutes. Once cooled completely, transfer to the fridge to harden. Use a rolling pin or meat tenderizer to break the cookies into pieces. Sprinkle over ice cream and enjoy!
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