Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 tablespoons dried culinary lavender
• 5 large egg yolks
• ¼ teaspoon vanilla extract

Instructions

Infuse the Cream
1. In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender.
2. Heat over medium heat, stirring occasionally, until the mixture begins to steam (do not boil).
3. Remove from heat, cover, and let steep for 15–20 minutes to allow the lavender to infuse.
4. Strain the mixture through a fine mesh sieve to remove the lavender. Return the liquid to the saucepan.

Prepare the Custard

5. In a medium bowl, whisk the egg yolks until smooth and slightly thickened.
6. Gradually pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper them.
7. Slowly add the tempered yolks back into the saucepan with the cream mixture, stirring constantly.
8. Cook over low heat, stirring with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (170–175°F).

Add Vanilla and Chill

9. Remove from heat and stir in the vanilla extract.
10. Pour the custard into a clean bowl and cover the surface with plastic wrap to prevent a skin from forming.
11. Refrigerate for at least 4 hours, or until thoroughly chilled.

Churn the Ice Cream

12. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
13. Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours for a firmer texture.

Serving Suggestions

14. Serve scooped in bowls or cones, and garnish with a drizzle of honey or a sprinkle of dried lavender for extra flair.
15. Pair with shortbread cookies or fresh berries for a delightful dessert combination.