Fragrant lavender infuses the custard base of this ice cream with subtle, scrumptious flavor – sweetened with a touch of honey. Enjoy a refreshing scoop while sitting out in your garden!
Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1/3 cup honey
- 4 sprigs fresh lavender
- ½ cup sugar
- 3 egg yolks
- Pinch of salt
Instructions
- Combine heavy cream, whole milk, honey and fresh lavender sprigs in a saucepan over medium heat and bring just to a boil. Turn off the heat.
- In a mixing bowl, whisk together sugar, egg yolks and a pinch of salt. Temper the egg yolks by slowly whisking in a few tablespoons at a time of the hot milk mixture. Continue adding and whisking about 1/3 of the milk mixture and then slowly pour the tempered egg yolk mixture back into the saucepan.
- Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Refrigerate custard overnight and process in an ice cream machine to freeze.