So it seems that all I want to eat this month is ice cream. Apparently, I am not alone. So as I was eating Paleo No-Churn Strawberry Basil Ice Cream for lunch, it occurred to me that the ingredients in Paleo ice cream are pretty similar to those in a smoothie: coconut milk, fruit, honey. Perhaps, I am reaching or perhaps, I’m on to something. Who can say?
Since the Paleo No-Churn Strawberry Basil Ice Cream is almost gone, I need something else to take its place (read: eat for lunch). I decided on honey lavender ice cream this time. Sure, not as healthy (no fruit) but honey cream was my starting inspiration for no-churn ice cream and I have over time become fascinated with flavoring food with lavender. I had not heard of it until I became an adult and I still barely know what herbs de Provence are, though I hear they are great on chicken.
I first made a lavender flavored dessert when it was suggested to me by a stranger I met on a bus ride. She suggested I try making a White Chocolate Lavender Icebox Cake. It required making a lavender mousse and after that I was hooked. It is refreshing, like mint, but somehow relaxing at the same time. But in a good way. Get ready to find you new favorite ice cream flavor!
Yields 4 cups
25 minPrep Time
4 hrCook Time
4 hr, 25 Total Time
Inspired by Martha Stewart’s Frozen Honey Cream
6 large egg yolks
2/3 cup raw, organic honey
3 cans of full-fat organic coconut milk, refrigerated overnight
1 tablespoon lavender extract
1 tablespoon Paleo-friendly vodka
1 tablespoon pure vanilla extract
- In a medium heat-proof mixing bowl, combine egg yolks and honey in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
- Place the bowl over a pan of simmering water. Stir slowly and constantly with a rubber spatula until thickened, approximately 10 to 15 minutes. Tip: Make sure you scrape down any egg from the sides.
- Remove from heat and pour into a large mixing bowl and set aside to cool.
- Turn each can of refrigerated coconut milk upside down and open the can. There will be a white layer of coconut cream on top. _Tip: I could only get Organic Thai Kitchen brand to work but don’t really love the guar gum. For a fuller analysis, check out this post from Tasty Yummies titled _ How-to Make Whipped Coconut Cream.
- Scoop out just the coconut cream into a large bowl electric mixer. Leave the water in the bottom of the can. Tip: You can save the water for drinking or smoothies.
- Add the lavender extract, vanilla extract and vodka.
- Using the whisk attachment, whip the coconut cream at high speed for 3 to 5 minutes until soft peaks form.
- Gently fold the coconut whipped cream into the egg/honey mixture. Tip: View a video How to Fold an Ingredient into your Batter.
- Pour into a 4½-by-8½-inch (6 cups) or larger loaf pan.
- Cover by laying a layer of plastic wrap directly on top of the ice cream. Freeze at least 4 hours, preferably overnight. Lasts up to 1 week.
This post is part of the following link parties: