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March 14, 2021
I moved to Missouri 2 years ago in September. My mother and I made the long trip from New Jersey to Seymour with a packed car and two dogs. We stayed overnight at a Super 8 Motel because they allowed dogs. We were threatened with eviction if they did not stop barking, but Bodhi and Zeke finally settled down. We got back on the road at 6:00 a.m. and made it to Seymour at 1:00 p.m. The weather was beautiful and it stayed that way until October.
In the summer, I went and bought 12 lavender plants. They were tiny little pots and since the wall around the house was not done, we planted them in the field. We transplanted them in the spring and they have really flourished this summer.
Now if I can only keep the dogs from running through them to try to catch a frog or lizard!
Since all of that lavender came in so beautifully, I decided that I needed to make Lavender Ice Cream!
2 Cups whole milk
1/2 cup of lavender (fresh)
1/3 cup of agave (or honey)
4 large egg yolks
1 cup heavy cream
In a medium saucepan, combine the milk and cream. (I used 2% milk with a little heavy cream added), lavender and agave (or honey).
When the milk comes to a gentle boil, turn off and let the lavender steep for 5 minutes. Strain and liquid and discard the lavender leaves.
Mix the egg yolks on medium-high speed until very thick and pale yellow, for 3-5 minutes. Put the milk mixture back on the stove and bring it to a simmer over medium low heat.
Temper the eggs by adding the milk to the egg yolk mixture. Mix the egg yolk mixture with a whisk. Stir constantly to avoid the eggs from becoming scrambled eggs.
When 1/2 the mixture is added to the egg yolks, stir it back into the pot and cook over low heat. Stir the mixture constantly until the mixture coats the back of a wooden spoon.
Strain the mixture and chill overnight.
Once it is chilled, churn it in your ice cream machine.
Serve and enjoy!
While you are making this, the smell of lavender in your house is wonderful!
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