Idaho Lavender Ice Cream & Waffles
- Prep: 1 hour
- Cook: 15 mins
- Serves: 8
This recipe showcases the aromatic essence of locally grown lavender paired with the rich, creamy goodness of Idaho dairy. Idaho’s lavender imparts a delicate floral note to the ice cream, while high-quality local dairy ensures a velvety texture. Together, these ingredients create a harmonious blend that turns this dish into a truly special treat.
Presentation Tip: When serving, drizzle the lavender sauce over the ice cream and waffles in a crisscross pattern or gently pour it around the dish. Garnish with a few fresh, culinary lavender buds for a picturesque finishing touch.
Categorized: Desserts
Ingredients
For the lavender ice cream:
2 cups heavy cream
1 cup whole milk
3/4 cup Idaho honey
2 tablespoons dried culinary lavender buds
5 large egg yolks
Pinch of salt
For the waffles:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 3/4 cups milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Featured Idaho Produce
Steps
Prepare the ice cream: In a saucepan, combine the heavy cream, whole milk, and dried lavender buds. Heat the mixture over medium heat until it starts to simmer, then remove it from the heat. Let the lavender steep in the cream mixture for about 20-30 minutes to infuse the flavors.
After steeping, strain the cream mixture through a fine-mesh sieve to remove the lavender buds, pressing down gently to extract as much flavor as possible.
In a separate bowl, whisk together the egg yolks and honey until well combined.
Slowly pour the warm lavender-infused cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Once combined, pour the mixture back into the saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate it for at least 4 hours or overnight to chill completely.
Once chilled, churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours, or until firm.
Scoop and serve your homemade Idaho Lavender Honey Ice Cream in bowls or cones, and enjoy the delightful blend of flavors that capture the essence of Idaho’s lavender fields and honey producers!
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.In another bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract until well combined.Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
Preheat your waffle iron according to the manufacturer’s instructions.Once heated, ladle the waffle batter onto the iron (use the amount recommended by your waffle iron’s instructions) and cook until golden brown and crispy.Repeat with the remaining batter until all the waffles are cooked.
Place a warm waffle on a plate. Scoop a generous portion of lavender ice cream on top of the waffle.If desired, drizzle with additional Idaho honey for extra sweetness. Serve immediately and enjoy the delightful combination of fluffy waffles and fragrant lavender ice cream!
