Blossom's Wild Herb Lavender Farm

This was so wonderful, I just had to share the recipe, of course you can use one cup of lavender sugar in place of the regular sugar.  Need a recipe for lavender sugar?  Simply place about 1/3 cup culinary lavender flowers in a ball jar and cover with sugar, in   about 2 weeks the sugar will absorb the fragance and tast.  Strain if you do not desire the lavender buds.   Later this week I am planning to try using Splenda in place for part of the sugar.  If you need culinary lavender Click HERE
Ingredients:
2 lemons, juiced and zested
2 cups white sugar or lavender sugar (for less sweet use 1 1/12 cups sugar)  
4 cups milk ( I used 1 %)
2 TB  Peach schnapps liqueur or other fruit based liqueur
 
Directions:
1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk and liqueur. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.  My ice cream maker took 45 minutes.....   AND YUM!

If you have any questions, email me at hello-AT-blossomfarm-DOT-com

This is a recipe that was adapted and change to my liking from allrecipes website.

The vodka helps with easier scooping.

• 4 cups lite half and half milk
• 1 vanilla bean, split
  
• 6 egg yolks
• 1 cup packed brown sugar
• 3 tablespoons lavender honey  (Click link to buy lavender honey)
• 1/4 teaspoon salt
• 2 T.  Vodka

Directions:
1. In a medium pan, heat the half & half milk and vanilla bean to simmer. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, lavender honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit,  when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.

2. Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard, add the Vodka.  Cover the surface of the custard with plastic wrap and refrigerate for at least 4 hours.

3. When cold, freeze in an ice cream maker according to the manufacturer's 
directions.

4. Optional:  Sprinkle with fresh English Lavender Buds.