Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Directions:
In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender. Heat over medium heat until the mixture just begins to simmer. Remove from heat and let the lavender steep for 15 minutes.
Strain the lavender out of the cream mixture and return the liquid to the saucepan. Reheat over medium heat until warm.
In a separate bowl, whisk the egg yolks and granulated sugar until the mixture is pale and thick.
Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
Remove from heat and stir in the vanilla extract.
Pour the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 50 minutes
Kcal: 280 kcal | Servings: 8 servings