I have eaten this ice cream many times when I have been in Portland, OR to visit my daughter and her family. I was pleased to discover that Salt & Straw have made this recipe available on Food & Wine. So here it is!
For the ice cream base:
1/2 c. granulated sugar
2 TBSP dry milk powder
1/4 tsp. xanthan gum
2 TBSP. tapioca syrup or light corn syrup
1 1/3 c. whole milk
1 1/3 c. heavy cream
For the lavender syrup:
3/4 c. water
1/4 c. honey
1/2 c. dried lavender buds
Ice Cream Base
10 drop of natural purple food coloring
Ice Cream Base
Step 1:
Combine sugar, dry milk, and xanthan gumin a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the milk. Add the sugar mixture and stir vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, about three minutes. Remove from the heat.
Step 2:
Add the cream and whisk until fully combined. Transfer to an airtight container and refrigerate until fully chilled, at least six hours and up to 24 hrs, for better flavor and texture.It can further be stored in the fridge for up to one week.
Lavender Syrup
Step 1:
Combine the water and honey in a small saucepan. Bring the mixture to a boil, stirring occasionally, then turn off the heat. Stir in the lavender, cover the saucepan and let is seep at room temperature for at least 4 hours or overnight. Pour the mixture through a fine-mesh strainer into a container and press and squeeze to get as much liquid as possible. Use right away or store in an airtight container for up to 2 weeks.
Step 2:
In the medium bowl, combine 3 cups of the ice cream base, the lavender syrup and the food coloring. Transfer to an ice cream maker and churn until it has texture of soft serve, 30-40 minutes, depending on the machine.
Step 3:
Transfer the ice cream into freezer friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so that it adheres, then cover with a lid. Store in the coldest part of the freezer until firm, 6-8 hours. It keeps for up to six months.
