Lavender Honey Ice Cream


Makes 1 quart


2 cups whole milk

1/4 cup dried lavender

1/3 cup honey

5 large egg yolks

1/4 cup sugar

1 cup heavy cream


In a medium saucepan, combine milk, lavender, and honey. Bring to a boil, cover, and remove from heat. Let steep for 15 minutes. Strain mixture, reserving liquid and discarding lavender.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until thick and pale yellow, about 3 to 5 minutes. Return milk to a medium saucepan, and bring to a simmer over medium-low heat.

Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

Remove from heat, and stir in one cup heavy cream. Strain mixture into a mixing bowl and set it in an ice-water bath. Let stand until chilled, stirring occasionally. Transfer to an ice cream maker and turn it on for about 25 minutes. Store in an airtight container up to two weeks.