Honey Lavender Ice Cream

Honey Lavender Ice Cream

A delicious treat 🍦🪻

Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup honey
- Pinch salt
- 3/4 tbsp fresh lavender leaves and flowers
- 5 large egg yolks

Instructions
- Combine milk, cream, honey, salt, and lavender in a medium saucepan. Bring the mixture to a gentle simmer and stir well to ensure the honey is dissolved and all ingredients are combined.
- Remove from heat and allow the lavender to steep in the mixture for around 30 minutes, tasting occasionally to get the flavor right where you want it.
- Strain the lavender from the mixture and return the mixture to the pot. You will want to strain the lavender so you’re not chewing into the leaves.
- Place the cream mixture back over medium-low heat. - Once hot, whisk egg yolks separately in a small bowl. - Gradually whisk 1⁄2 cup of the warm cream mixture into the egg yolks, stirring quickly and steadily to temper the yolks and prevent curdling.
- Add this egg mixture to the remaining cream mixture in the medium saucepan, whisking well.
- Continue to cook over medium-low heat, stirring constantly, for around 10 minutes or until the custard thickens enough to coat the back of a spoon.
- Chill the custard by pouring it into a bowl and refrigerating for a few hours.
- After it has chilled, pour the custard into your ice cream maker. You can add lavender buds now if you’d like. Follow the manufacturer’s instructions for making the ice cream.
- Once the ice cream is thickened, pour it into a freezer-safe container and freeze for a minimum of four hours before serving.

A note: This ice cream can have a very strong flavor if you want a more subtle lavender flavor shorten the steeping time.