One day… ONE DAY until I start my senior year of college! How in the world did that happen? I remember sitting in my dorm room in the spring of my freshman year deciding to start a blog and writing that first post thinking… what would I say? Well, after many iterations I am so proud of what this blog has become! A full-fledged food blog with followers, giveaways, life updates and more! For my family who has followed this blog since the beginning – thank you! And to my new readers, welcome and thanks for reading! I live a crazy, wild, exciting life and I’m thrilled to share it (and what I’m cooking) with you!
I got back to St. Louis on Wednesday and it was been a busy few days of unpacking, organizing, finding odd furniture and lugging it up three flights of stairs, struggling to drill screws into a wall to hang a shelf (how can it be so difficult?!) and now… it’s time to take a break and catch up on email, the blog and get ready for my classes tomorrow!
One of the things I was most excited to return to in St. Louis was my ice cream maker! So it is only fitting that my first post be an ice cream. While my roommate and I were reorganizing our kitchen we found dried lavender and I remembered one of my favorite flavors of ice cream – Honey Lavender. Naturally, I decided to make it and here we go! It is a perfect treat for this horribly hot weather – it has been 100+ degrees the last few days, with high humidity too!
It was a race against the heat as I was trying to take these pictures outside! The ice cream was melting SO FAST in the 100 degree heat!
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1/4 cup sugar
- 3/4 cup honey
- 1 tablespoon finely ground dried lavender
- Pinch of kosher salt
- Combine all the ingredients in a medium saucepan. Heat over medium heat, stirring occasionally with a whisk, until the sugar and honey dissolve. Just before the mixture comes to a boil, remove from heat, cover and let steep for 30 minutes.
- Transfer mixture to a shallow pan or a 4 cup measuring cup (my preference because it makes pouring into the ice cream maker much easier). Refrigerate for 1-2 hours, until thoroughly chilled.
- When the mixture is very cold (important!!), pour into an ice cream maker and process according to manufacturer’s instructions (note: it may take longer than usual – I’m not sure why but each time I have made it, it takes a long time to reach the right thickness). Transfer to a plastic container and freeze for at least 4 hours.
I’ve also joined a giveaway hosted by Juggling Act Mama! Head on over to her page and enter – who wouldn’t want $125 to start the school year!
