Lavender Honey Ice Cream

Ingredients

Whole milk

2 cups

Heavy cream

2 cups

Granulated sugar

3/4 cup

Honey

1/2 cup

Dried lavender buds

2 tablespoons

Egg yolks

5 large

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, honey, and dried lavender buds.
2. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally to dissolve the sugar. Remove from heat and let it steep for 10 minutes to infuse the lavender flavor.
3. While the lavender is steeping, whisk the egg yolks in a separate bowl until they are smooth and creamy.
4. Slowly pour the lavender-infused cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (about 5-8 minutes). Do not let it boil.
6. Remove from heat and stir in the vanilla extract and salt for added depth of flavor.
7. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds, pressing gently to extract all the creamy goodness.
8. Cover the mixture with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely chilled.
9. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
10. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.
11. Serve the lavender honey ice cream in bowls or cones, garnished with a sprig of fresh lavender or a drizzle of honey if desired.