What a perfect tribute to summer when bees flit between lavender bushes, collecting nectar and pollen to bring back to their hives, and pollinating other plants along the way. You could say that bees helped make this ice cream. After milk and cream are first infused with lavender, imparting delicate floral flavor, the mixture is gently churned in an ice cream maker. The finishing touch, bee pollen gently studs the ice cream with its flavor and nutritional benefits. Enjoy this delicious ice cream on its own or make a luscious affogato by pouring a shot of espresso over a single scoop.
Bee pollen
Bee pollen is a nutritional powerhouse with vitamins (like A and D), minerals, essential fatty acids, and essential amino acids. It’s used as a health supplement for various conditions, but more research is needed to prove its effectiveness. It may cause allergic reactions, so if you’ve never consumed bee pollen, use sparingly at first to make sure you can tolerate it before trying this recipe.
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No ice cream maker? No problem
If you don’t have an ice cream maker, there are other ways to make this recipe. Place a bowl with the ice cream mixture into a second bowl filled with ice, add 1 tsp salt, and a small amount of water, then beat the ice cream mixture with a hand mixer. Alternatively, pour the ice cream mixture into a freezer-proof container and freeze for 1 hour. Remove from the freezer and mix with a hand mixer every half hour or so, until you reach the desired consistency.
This recipe originally appeared on alive.com as “Lavender, Honey, and Bee Pollen Ice Cream.”
- In small saucepan, heat milk, honey, and cream with lavender. Bring to boil and then remove from heat. Allow to stand for 10 minutes for flavors to infuse.
- In bowl, beat eggs, then pour milk through a fine sieve over eggs and beat well. Place in refrigerator to chill for 1 hour.
- Pour into ice cream machine and churn for 20 to 30 minutes, or until a thick consistency has been reached. Add bee pollen and mix evenly into ice cream.
- The consistency will be soft; the ice cream can be eaten at this stage or transferred to a freezer-proof container and placed in freezer to firm up.
