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
- In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender.
- Heat over medium heat, stirring occasionally, until the mixture begins to steam (do not boil).
- Remove from heat, cover, and let steep for 15–20 minutes to allow the lavender to infuse.
- Strain the mixture through a fine mesh sieve to remove the lavender. Return the liquid to the saucepan.
- In a medium bowl, whisk the egg yolks until smooth and slightly thickened.
- Gradually pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper them.
- Slowly add the tempered yolks back into the saucepan with the cream mixture, stirring constantly.
- 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).
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a clean bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until thoroughly chilled.
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours for a firmer texture.
- Serve scooped in bowls or cones, and garnish with a drizzle of honey or a sprinkle of dried lavender for extra flair.
- Pair with shortbread cookies or fresh berries for a delightful dessert combination.
Prepare the Custard
Add Vanilla and Chill
Churn the Ice Cream
Serving Suggestions
