A recipe inspired by my favorite movie (and my dream of living like Jane Adler)..
If you’ve ever seen It’s Complicated (and if you haven’t, go watch it immediately and thank me later), you probably remember the cozy, dreamy life of Jane Adler. She has the most beautiful home, a garden straight out of my Pinterest board, and that incredible bakery/café.
But what really stuck with me? Her honey lavender ice cream. Ever since I saw that movie, I’ve wanted it so bad — and now, I finally have it!
I'm not overreacting when I say, this is the best ice cream I've ever had. It's so creamy, with the perfect subtle lavender and honey flavor, and sweet in just the right way. Jane Adler would be proud.
Ingredients:
1 ½ cups heavy cream
1 ½ cups whole milk
½ cup honey, divided
2 tablespoons dried, food-safe lavender buds
3 large egg yolks
3 tablespoons granulated sugar
Small pinch of kosher salt
Directions:
Infuse the milk:
In a medium saucepan, combine the milk, lavender, and ¼ cup of the honey. Warm over medium heat, stirring occasionally, until hot and fragrant (don’t let it boil). Remove from heat and let steep for 10–15 minutes.Whisk the yolks:
In a bowl, whisk the egg yolks and sugar together until pale and smooth.Temper the yolks:
Slowly whisk a bit of the warm milk mixture into the yolks to warm them up without scrambling. Gradually add more until about half the milk is mixed in. Pour everything back into the saucepan.Cook the custard:
Stir constantly over low-medium heat until the mixture thickens enough to coat the back of a spoon (170–175°F). Do not boil.Strain and combine:
Strain through a fine mesh sieve into a clean bowl. Stir in the heavy cream, remaining ¼ cup honey, and a small pinch of salt.Chill:
Cover and chill thoroughly (at least 4 hours or overnight).Churn and freeze:
Churn in your ice cream maker, then freeze until firm.If you try it, tag me — I want to see your inner Jane Adler come to life!
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