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Phew, you guys, it’s been awhile since I wrote anything. I have been swamped. Work hours increased, lasers shot at my eyes, you know, the basic time-sucking issues. So I apologize if you were looking for the recipe for this lavender ice cream and honey cake dessert. I meant to post it about a month ago, right after I told you all about my rainbow themed dinner party. But, it’s here now, so it’s all good right? You can throw yourself a colorful little shindig soon.
Real quick, before I get into the recipe, I do want to tell you that I did not come up with this recipe all on my own. I mean, I put it all together, but I didn’t know how to make ice cream and I’m not that great a baker. What I did know was that honey and lavender go together, and there are lots of people who are really turned off by the taste of lavender. So, even though I really wanted a purple dessert, I knew the ice cream wouldn’t be enough. I took this recipe, this recipe, and these instructions for ice cream without a machine. There’s not really a lot of changes so I wanted to make sure you knew to go there for the originals and similar offerings, since I sure don’t have any!
Lavender Ice Cream
- 2 cups heavy cream
- 1 cup half-and-half
- 2/3 cup mild honey
- 1 tablespoon edible lavender
- 2 large eggs
- 1/8 teaspoon salt
- Purple food coloring (if desired)
Instructions (no ice cream machine)
- Combine heavy cream, half-and-half, honey, and lavender in a heavy saucepan. Boil over moderate heat, stirring occasionally. Remove from heat, cover, and let sit for 30 minutes.
- Pour liquid through a strainer and discard the lavender.
- Put liquid back in saucepan and heat over moderate heat until hot (not boiling).
- Whisk eggs and salt in a large bowl. Add 1 cup hot liquid to the bowl and whisk continuously. Pour the mixture back into the pot and heat over moderately low heat. Stir constantly.
- If purple color is desired, add food coloring while stirring.
- Once the liquid is thick enough to coat the spoon (5 minutes, 170-175), pour it into ice cube trays.
- Move ice cube trays to freezer.
- Let freeze for at least four hours. Once done, run lavender ice cream through a food processor or blender to combine cubes. Store in single container until serving.
Honey Cake Dessert
- 1 3/4 cup flour
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup honey
- 1 cup 2 tbsp unsalted butter, softened
- 4 large eggs plus 3 yolks
- 1 teaspoon vanilla extract
- Whisk the eggs, vanilla, and honey in a large bowl.
- Add flour, salt, and baking powder and mix until lumps are gone.
- Mix in sugar and butter.
- Putegg yolks one at a time and either mix on low or hand stir.
- Pour batter into a Bundt cake pan.
- Bake at 350° for 50-60 minutes.
- Let honey cake dessert cool before cutting and frosting.
- 1 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp cinnamon
- 1 tsp vanilla
- Pour all ingredients into one bowl and mix.
- Add more sugar if you require a thicker frosting – the honey cake dessert will absorb a thinner one.
- Use a squeeze bottle to frost cake, or drizzle with a spoon.
That’s it, friends. A deliciously sweet and aromatic lavender ice cream and honey cake dessert. I hope you enjoy!