Homemade Vanilla Ice Cream with Lilac Honey

• delicate petals shaped like spoons, pouring forth nectar and sweet perfume •

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Lilacs have enchanted me since I was a little girl. Their scent opening up portals to other worlds and dimensions.

It’s almost impossible to preserve the scent of lilacs, being one of the flowers that simply must be adored during their short precious season.

Lilacs carry qualities of astringency, are aromatic and slightly bitter. Generally used to help tighten and tone the bodily tissues, such as the skin. They are a valuable ally in the medicine cabinet, particularly in tincture form and honey infusions. They are also beautiful incorporated into meals and desserts.

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Old Fashioned Vanilla Ice Cream

2 cups whipping cream

6 egg yolks

4 tbsp maple syrup

Seeds of one vanilla bean

1/8 tsp salt

1/4 cup wild blueberries, gently warmed up in the stove with a touch of sweet: coconut sugar or maple syrup

  1. In a large bowl, add egg yolks and maple syrup. Use a handheld electric mixer and whisk for around 2 minutes, until you get a thick creamy mixture.

  2. In a separate bowl, add cream. Whisk into whipped cream.

  3. Carefully fold in the egg/maple mixture, along with salt and vanilla, to the whipped cream.

  4. Pour into a large container and freeze.

  5. When the ice cream is half frozen, add 1/4 cup stewed blueberries. Stir lightly.

  6. Optional: stir the ice cream every 2 hours until frozen.

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Lilac Honey

1 cup lilacs, petals only

1 cup raw honey

Add lilacs to a clean jar and fill with honey. Stir well and screw the lid on tight.

Let the honey infuse for at least 6 weeks. Drizzle over ice cream, pancakes, cheese or stir into your tea.

Iselin Amanda StoylenComment