I was gonna write a creative post to tell you just how wonderful this honey lavender ice cream is, but I’m not gonna do that. After all, is there anything worse than scrolling through miles of text to get to a recipe? I think not.
All I’m gonna tell you is that the first time I tried it, it felt like God himself had come down and touched my tongue. It’s that good. At least I think so.
Nope. I think the best thing to do is to let you try it and experience the ecstasy of this delirious delectation for yourself. Afterwards, come back and tell me what you think. I want to know, did we just discover nectar from Heaven?
InGREDIENTS
3 cups heavy cream
1 cup whole milk
½ cup honey
5 egg yolks
1 T lavender
pinch of salt
Instructions
Combine milk, cream, honey, salt, and lavender in a medium saucepan. Stirring occasionally until honey is dissolved and the mixture is hot. Remove from heat and allow lavender to steep in the mixture for 30 minutes or until desired lavender flavor has developed.
Strain lavender from the mixture and return the mixture to the pot.
Whisk egg yolks separately in a small bowl. Still whisking, slowly pour the eggs to combine with the mixture in the saucepan
Cook over medium heat, stirring constantly, around 10 minutes or until mixture thickens and coats a spoon. Be sure not to let the mixture boil to avoid curdling.
Allow mixture to cool before placing in ice cream maker.
Pour the custard into the ice cream maker and follow the manufacturer’s instructions. Once ice cream is churned, pour into a freezer safe container and freeze for a minimum of four hours.
p.s. You need these cute containers. The liss are nice and bendy which makes them easy to take on and off and they don’t crack when frozen.
p.s.s. This is the ice cream maker have and love
