Stay Home: Earl Grey Lavender

Okay. This recipe also came from Joy the Baker’s Homemade Decadence. It’s not on her website but here’s a link to some lavender cookies that sound fantastic, and you can buy her cookbook from that page, too.

Let’s talk about this choice. I’ll be the first to admit this flavor seems pretty high-fallutin’. Pretentious. But it’s what I had on hand - tea, of course, and the lavender… a friend shoved it into my hand from her car in the work parking lot and it’s been in a jar on my dresser ever since. I don’t know, life happens, you know??? I believe I have professed before that I prefer ice cream that has “chunks” to ice cream that is smooth but things that I do NOT own include: an immersion blender! a food processor! I only barely own a blender, it was $5 at a garage sale and is not the best! Many recipes that include bits of things ask for the bits to go through one of these machines. But stay tuned, I got more ice cream cookbooks and I am studying up. Also, this recipe did not require the additional step of making brownies or making sauce or making whatever you’re gonna mix in - instead it has ya steep the tea and lavender in the hot milk mixture you’d make for ice cream anyway. It was pretty painless!

This stuff froze up beautifully in the churn, and is a perfectly consistency in the freezer. The taste? It tastes like a tea latte (which I love), but I don’t taste the lavender. Except when I dressed it with the lavender vanilla turbinado sugar a friend gave me as a gift a while back (I also incorporated that into the ice cream). Yum! Where do you stand on lavender, would you eat it as an ice cream flavor?