Lavender-honey Ice Cream

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup good-flavored honey
• 1/4 cup dried lavender flowers (organic) or 1/4 cup fresh lavender flowers (organic)
• 1 1/2 cups whole milk
• 1/4 cup sugar
• 1 pinch salt
• 1 1/2 cups heavy cream
• 5 large egg yolks

Recipe

• 1 in a small saucepan, heat the honey and 2 tablespoons of the lavender; once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
• 2 warm the milk, sugar, and salt in a saucepan.
• 3 pour the cream into a large bowl and set a mesh strainer on top.
• 4 pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible; discard the lavender and set the strainer back over the cream.
• 5 in another bowl, whisk the egg yolks; slowly pour the warm mixture (step 2 mixture) into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• 6 stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• 7 pour the custard through the strainer and stir it into the cream.
• 8 add in the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.
• 9 chill the mixture overnight in the refrigerator.
• 10 the next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor.
• 11 discard the flowers, then freeze the mixture in your ice cream maker according to manufacturer’s directions.