LAVENDER ICE CREAM RECIPE
2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 egg yolks
1/4 cup sugar
1 cup heavy cream
In medium saucepan, combine milk, lavender, and honey. Bring to gentle boil,
cover, and remove from heat. Let steep for 5 minutes. Strain mixture while
reserving the milk and discarding the lavender.
Combine egg yolks and sugar in a bowl of an electric mixer. Beat on medium-high
speed until thick and pale yellow, approximately 3 to 5 minutes. Meanwhile,
return milk to the saucepan and bring to a simmer over medium-low heat, stirring
constantly until mixture is thick enough to coat the back of a spoon.
Remove from heat and stir in cream. Strain mixture into a bowl set in ice water
bath and let stand until chilled, stirring from time to time. Freeze in ice
cream maker. Serve with a sprig of lavender on top.