-
1
In a medium saucepan, pour in heavy cream, half-and-half, honey and lavender. Bring to a boil, stirring occasionally. Remove from heat and let steep for 30 minutes. This is going to let the lavender flavor really develop.
-
2
Once 30 minutes is up, strain mixture through a fine-mesh sieve into a clean bowl. Clean out the saucepan and pour the mixture back in. Heat up over medium heat for 3 minutes.
-
3
Toss the lavender away and clean strainer. We'll be using it again soon.
-
4
In another bowl, whisk eggs and salt. Slowly pour 1 cup of the cream mixture into the bowl while whisking to temper the eggs. Whisk the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the temperature reaches 175u00b0F.
-
5
Pour the mixture through the strainer into another clean bowl and refrigerate for at least 3 hours or overnight.
-
6
When the mixture is cooled, pour into your ice cream maker and let it do its thing!
-
7
Once the ice cream maker has churned its little heart out, you can put your ice cream in an airtight container to freeze even more or eat it now (like I do cause I can't wait). It's a little more soft-serve at this point, but that's just how I like it!
-
8
Scoop up and enjoy. Your Honey Lavender Ice cream will keep for a week in the freezer.
-
9
Recipe slightly adapted from Epicurious.
