(#64) HIBISCUS: Floral Inspiration

My latest source of ice cream inspiration is the herb, flower, and spice section at Cambridge Naturals in Porter Square. I'm usually there for an hour, looking at and opening each of the many jars that draw me in.  There I have found flowers and herbs that I never considered making ice cream with and even some that I have never heard of.  Sitting at your computer and researching ice cream flavors doesn't even compare to having the ingredients laid out in front of you. I still have a bag of juniper berries and dried sage, so more of these fun recipes are to come! In the meantime, here is our Hibiscus Ice Cream to hold you over!

     Above photo: Wikipedia

Scoopsies' Hibiscus Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup dried hibiscus
1/2 cup cane sugar
4 egg yolks
2 tsp vanilla extract

(#53) LAVENDER HONEY: The Loveliest of Flavors

We're officially on a lavender kick!  Our White Chocolate Raspberry Lavender was so inspirational that we had to make a second lavender flavor.  We liked this one so much that we premiered it at our latest event.  And we'll be scooping it up again at our next few events, as it is now a Scoopsies favorite!  

Would it be going overboard to do another lavender flavor? Maybe Chocolate Lavender? Let us know if you have any lavender-related suggestions because we're on a roll! 

Scoopsies' Lavender Honey Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 tsp lavender

1/2 cup sugar

4 egg yolks

1/4 cup honey

1/4 tsp vanilla

pinch of salt