MAKE YOUR OWN: LAVENDER HONEY ICE CREAM
8 egg yolks
1 1/2 cups sugar
3 cups whole milk
3 cups whipping cream
1/3 edible, dried lavender (I used the edible lavender from Terre Bleu)
1/3 cup honey (I used lavender honey from Terre Bleu)
Ice cream maker
1. Heat the milk and lavender in a saucepan over low heat until warmed through (do not let boil). Remove from heat, and allow lavender to infuse for about 20 minutes. Then remove flower buds by pouring over a strainer.
2. Beat the egg yolks and sugar together in large bowl. Slowly whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. By doing this slowly, you are preventing the eggs to turn into scrambled eggs!
3. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, about 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes and then stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4-6 hours.
4. Pour the chilled mixture into an ice cream maker and use as directed. I timed mine for about 20 minutes to get to “soft-serve” consistency. Transfer ice cream to a freezer safe container, cover surface with plastic wrap and seal. Place ice cream in the freezer overnight.