Earlier this month I made lavender shortbread cookies dipped in chocolate with sea salt, inspired by my trip to Croatia, where lavender permeated the streets. This week I’m continuing on my Croatian culinary adventure by making ice cream with lavender, honey and candied hazelnuts, all from Croatia.
Side note: I also brought back some amazing white truffles which I used this week to flavor some homemade pasta with butter and parmesan cheese!!!!
But back to the ice cream! I previously made honey ice cream a few years ago by substituting sugar for honey in my go-to Jeni’s Splendid Ice Cream recipe. This recipe is a simple variation on the honey ice cream by infusing the milk and cream with lavender and then adding chopped candied hazelnuts. However, you can change it up and add anything you want like chocolate chips- everything is better with chocolate!
Honey Lavender Ice Cream with Candied Hazelnuts (adapted from Jeni’s Splendid Ice Creams)
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 oz of cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup honey
2 Tbs dried lavender
1/2 cup chopped candied hazelnuts (confession: I cheated and used pre-made candied hazelnuts from Croatia)
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, honey, and lavender in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually pour the hot milk mixture through a strainer/sieve into the cream cheese mixture, whisking until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy. When almost done spinning, add the candied hazelnuts and spin until evenly distributed. Pack the ice cream into a storage container. Freeze in the coldest part of your freezer until firm, at least 4 hours.