Three Day Challenge: Honey Lavender Ice Cream

Honey Lavender Ice Cream

Honey Lavender Ice Cream

Yesterday was the last day of my challenge and while it wasn’t entirely stress free it was fun and a pretty interesting experience.  First of all I have had an ice cream maker for about 5 years and have never actually used it. This was my chance! I was determined to conquer the ice cream hurdle and make Honey Lavender Ice Cream! I found this recipe by following KitchenAid on Instagram and knew I wanted to try it out. The recipe was posted on their blog and was easy to follow. Of course, I have yet to acquire my Tiffany Blue KitchenAid Stand Mixer yet, if anyone feels like contributing to it’s future purchase, feel free to contact me.

Moving along, so earlier in the day on Sunday I began to make the custard portion of the recipe. I had my heavy cream, whole milk, doterra lavender essential oil, honey and a lemon to zest. I brought everything to a simmer and then let it cook for 15 minutes off of the heat. Then I whisked the egg yolks and tempered them until the cream mixture was now in the bowl with the tempered eggs.  Everything went back in to the saucepan to thicken. I added the rest of the ingredients, about 12 drops of my lavender essential oil and got out my Wilton’s food coloring again to make it a light purple. Once it had thickened I strained it and put it over an ice bath constantly stirring to cool it down for about 15 minutes. Once that was done, I covered it and put it in the fridge for about 4 hours until I came home later in the day. I cleaned and washed my ice cream maker and had put the container in the freezer to freeze for later.

Here’s where it gets good! When I was ready to take the custard out of the fridge and went to grab the bowl and it slipped! My glass bowl full of purple custard slipped out of my hand, bounced on the bottom by the fruit drawers and a whole glop of custard flew out of the bowl and draped my door in purple goop….

I left the fridge door open and got out my ice cream maker container in the freezer and put it in the machine. Of course, making ice cream is more important than cleaning up so I continued to make my ice cream. It was my first attempt at ice cream and nothing was going to sideline me now and I was determined to make the best of it, continuing on like Julia! I started pouring or pushing the custard in to the ice cream maker.  I churned it for 20 minutes, adding some gold sprinkles to it and then poured it into the other frozen glass container and stuck it in the freezer. I pulled it out and ice cream it had become! Sababa!

Here are some photos of my wonderful, almost stress free final challenge. If you’re wondering, yes I did eventually clean up my fridge door and I let Rex lick the small dollop that fell to the floor. He apparently likes Lavender Ice Cream!


So good you can eat it out of the container.

Gold, sparkly sprinkles make everything better.

Gold, sparkly sprinkles make everything better.

Bon Appetit!

Bon Appetit!

My Three Day Challenge has come to and end, I have de-stressed and relaxed a little more since the first challenge. I have made some fun and interesting recipes and learned that just because you have a set back while making something new it doesn’t have to stop you. Making food, cooking, baking, making candy, there’s always something that can go wrong, something that can potentially be stressful to your ‘schedule’ but you just need to choose to see it as a positive learning experience and pick that spoon up, or clean the fridge and get right back to what you were doing. Even if the final product doesn’t turn out the way I want it to, remember the not-so-banana-cream-pie, I won’t let it deter me or keep me from trying it again and getting it right. No excuses!

That’s all for now. Maybe I’ll challenge myself to another three day challenge again.

Bon Appétit!


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