Lemon Chiffon Cake with Honey Lavender Ice Cream
Homemade honey lavender ice cream. It all sounds very complicated and labor intensive, but I've been waiting for a good excuse to try my hand at doing this from scratch - and my husband's birthday this week gave me a good excuse. I have this Kitchen Aid ice cream mixer attachment - which really simplifies the very complicated sounding "homemade ice cream" into a step-by-step process.
Making ice cream from scratch was well worth it - the honey and lavender combination was just the right balance of sweet with a floral and fresh-cut herb taste - very aromatic and delicious. Lavender is easy to find at Whole Foods in the herb section.
I served the ice cream with a Lemon Chiffon Cake. You can't have a birthday without cake & ice cream, right? Light and fluffy with a fresh lemon taste - it's a great cake to eat a la mode hot summer night!
Honey Lavender Ice Cream
3 cups light cream
2 tablespoons lavender
3/4 cup honey
4 large eggs
2 teaspoons flour
Combine the light cream and lavender in a heavy medium saucepan. Bring to a simmer and then remove from heat. Cover the pan and allow the lavender to steep in the hot cream for 15 minutes. In a medium mixing bowl, beat the honey into the egg yolks until thickened and pale yellow. Beat in flour and set aside.
Strain the cream to remove the lavender, slowly beat the cream into the egg yolks. Pour the mixture back into the pan and place over low heat, stirring constantly with a whisk until the custard thickens slightly. Be careful not to scramble the eggs – don’t let the mixture boil. Strain the mixture again into a large clean bowl and refrigerate for 24 hours.
Place the ice cream attachment into the freezer for 24 hours. After 24 hours, churn the ice cream 20 – 30 minutes until thickened. Store in the freezer in a tupperware or eat immediately.
Lemon Chiffon Cake
2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup fat free sour cream
8 eggs, separated
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup water
2 1/2 tablespoons grated lemon peel
Preheat oven to 325°F. Mix flour, sugar, baking powder and salt in a mixing bowl. Using electric mixer at low speed, beat in vegetable oil, sour cream, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
Pour cake batter into 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate.
*Ice cream from The Ultimate Ice Cream Book, Lemon Chiffon Cake from Bon Appétit.