If you were to ask me right now what my favorite herb is, I would have to say lavender. Lavender! I know, it’s an odd one. Not one that usually comes to mind when you think about your favorite herb. Basil, yes. Tarragon, maybe. But, lavender?
Well, right now, I am all about lavender. It is in all of my flower beds, looking gorgeous (and if I was coordinated enough, tomorrow’s garden Tuesday would have lavender pics, maybe, but don’t hold your breath). I have bouquets of it in practically every room of my house. The kitchen is perfumed with the flowers that I have drying to be used all winter long.
So, let’s recap, shall we…it’s gorgeous in the flower beds, it can be cut and brought in for bouquets, and it can be used for cooking. What more do you need to know? Well, you might need a suggestion on how to use it the kitchen. And, boy do I have one for you. Honey-Lavender Ricotta Ice Cream. I found it in Cooking Light Annual Recipes 2009: Every Recipe…A Year’s Worth of Cooking Light Magazine. But you can also follow the recipe link to the Cooking Light website.
This was so good. I didn’t have fresh ricotta cheese, just used some regular old store bought (though it was organic from very happy cows). I can’t describe the flavor of this, imagine a sort of flowery cheesecake, frozen. It was so rich a creamy, almost chewy. I started immediately thinking of other ideas to infuse the ricotta with …. chocolate, raspberries, strawberries…really the possibilities are endless.
Honey-Lavender Ricotta Ice Cream
- 1 cup sugar
- 1 cup water
- 1 teaspoon dried lavender blossoms
- 3 cups fresh ricotta cheese (about 2 pounds)
- 2 tablespoons honey
- 1/4 teaspoon salt
Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
Combine ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.
This will be my entry for Weekend Herb Blogging hosted by Yasmeen from Health Nut .
Nate @ House of Annie says
June 14, 2011 at 3:55 amHi there, came over from the WHB roundup. Am I so glad to have found your site! Lovely recipe (I love lavender too).
I am now following you on Twitter.
Cheers!
Graziana says
June 14, 2011 at 7:39 amI love the idea of a lavender ice cream!
Mama Chicken says
June 11, 2011 at 12:09 amyummo. honey and lavender is such a fab combo. I am so looking forward to summer cooking!
grace says
June 10, 2011 at 10:05 ammy favorite herb has always been and might always be cilantro. however, in sweet applications, lavender ain’t too shabby. 🙂
Esme says
June 9, 2011 at 5:02 amWhat an interesting recipe.
Joanne says
June 7, 2011 at 9:33 amOh you have no idea how amazing this sounds! I’ve never seen ricotta in an ice cream but given my intense love for it…it must make for an amazing addition!
Julie says
June 7, 2011 at 4:49 amThat looks so elegant and refreshing…bookmarking this one for sure!
MM says
June 7, 2011 at 3:22 amThis is so very pretty.
Anne says
June 7, 2011 at 12:58 amOhmygodohmygodohmydogohmygod!!!!!!
All Our Fingers in the Pie says
June 7, 2011 at 2:57 amI love lavender and honey. This sounds lovely. Maybe I will make my own ricotta.
CC11 says
June 7, 2011 at 1:52 amI am a huge lavender fan – and I adore lavender ice cream – yum yum yum
Cathy says
June 6, 2011 at 6:39 pmI’ve never been crazy about the flavor of lavender, but combining it with honey may make all the difference. Mine isn’t even close to blooming.
Wearinbeads says
June 6, 2011 at 4:27 pmI was watching Martha Steward Friday and there was this http://www.wholeliving.com/article/hand-to-heel-softening-salve. Have you ever tried to make lavender oil? Do you use new flowers, or fully opened ones, or ??
Marjie says
June 6, 2011 at 7:43 pmI know I have lavender in my yard, but I have many more lilacs. No matter, you had my attention with “frozen cheesecake”. Maybe I’ll try it with strawberries!
Aurelia says
June 6, 2011 at 2:24 pmNo I’m with you all the way on loving lavender, ever since I tried lavender Crème brûlée in a restaurant (about 7 years ago). Wow was that delicious!
I’ve been meaning to make some myself but somehow never got around to it. I think your post will be the incentive I need to get cracking (no brûlée pun intended hehe).
Lynda says
June 6, 2011 at 2:21 pmYour ice cream sounds smooth and summery!
Lea Ann says
June 6, 2011 at 12:03 pmI appreciate this recipe. I tried to make lavendar ice cream last Summer and put too much in … it was more like eating sachet. This sounds wonderful Pam.
Pam says
June 6, 2011 at 3:32 pmIt looks creative, creamy, and so delicious!
once in a blue moon says
June 6, 2011 at 3:28 pmwow this sounds ultra refreshing! too bad its still winter here, next hot day i am going for it… maybe even lukewarm 🙂
Antoinette says
June 6, 2011 at 2:57 pmWow, it looks really wonderful! Honey-lavender sounds yummy, in an uber-sophisticated, nonchalant, French country sort of way. I haven’t messed with vegan ice cream yet but I will come back to this post for ideas when I do.
June says
June 6, 2011 at 2:40 pmPam – this looks amazing!
Sandi @the WhistleStop Cafe says
June 6, 2011 at 2:20 pmI have made this before and I know the taste. floral yummy goodness!
Melynda says
June 6, 2011 at 11:08 amP.S. this would make a great entry to Cookbook Sunday for June, it is also about great articles in magazines too! Just a thought…..
Melynda says
June 6, 2011 at 10:57 amThat will make a lovely dairy base for a variety of herb flavored creams. For me it is going to be mint. Thanks for noticing this recipe.