With the weather warming up, and the days getting longer, I'm thinking more and more about one of my favorite summer traditions with my family: making fresh home-made ice cream. My favorite reason for taking the time to make quality, home-made ice cream, is that I get to focus on fun and unique flavors. This spring I really decided to go for something special, and I want to share with you my recipe for a homemade CBD infused Honey-Lavender Ice Cream!
(Active time: 20 min) Start to finish: 8 - 24hr (includes steeping, chilling, and freezing)
This yields about 1 quart!
- 2 cups heavy cream
- 1 cup half-and-half
- 1 cup mild honey (local is always best 😊)
- 2 tablespoons dried edible lavender flowers
- 2 large eggs
- 1/8 teaspoon salt
- 1/2 gram of pure CBD isolate
A hand mixer and will also be needed, and a digital thermometer helps!
Part 1: Preparing the Honey
The first thing we are going to do is quickly infuse the CBD into our honey (we also offer an infused CBD-honey here)!
To make this super simple, we are going to be using a double-boiler process.
In a double boiler, heat honey on low heat. Use a thermometer to monitor temperature and do not exceed 200 F
Stir in CBD isolate powder and whisk until it completely dissolves.
- Remove from heat and cool, placing to the side for now.
Part 2: Preparing the Ice Cream!
- We are going to bring our cream, half-and-half, honey, and lavender flowers just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, making sure temperatures do not exceed over 220 F, then remove pan from heat. Let steep, covered, 30 minutes.
- Next let’s pour our cream mixture through a fine-mesh sieve into a bowl and discard our lavender flowers. Return mixture to cleaned saucepan and heat over moderate heat until hot.
- Then we will whisk together eggs and salt in a large bowl, adding 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175 F on thermometer, about 5 minutes (do not let boil).
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill in the refrigerator, covered, 4 to 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture
Part 3: Freezing and Whipping the Ice Cream
- After aging (chilling) the mixture, remove from the refrigerator and stir it up! The ice cream is now ready for the freezing process!
- Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Make sure to cover it tightly with plastic wrap, foil or an airtight cover.
- Place the container in the freezer and allow the mixture to freeze for up 2 hours.
- Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
- Cover and place back in the freezer. Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. (If it is not thick enough, return it to the freezer for additional freezing time.)
- Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2-inch head space for the expansion.
- Cover and place the container in the freezer and allow the ice cream to freeze until firm.
After the ice cream has hardened sufficiently, take the ice cream container out of the freezer, remove the cover and scoop ice cream into bowls or cones. Serve and enjoy a relaxing bowl of homemade goodness 😊