Honey-Lavender Ice Cream

• Vegetarian
• Gluten free

• Dairy

  • 2 cups Heavy cream

Found on completerecipes.com

Ingredients

• 2 cups heavy cream1 cup half-and-half2/3 cup mild honey2 tablespoons dried edible lavender flowers2 large eggs1/8 teaspoon salt

Directions

• Use the best quality lavender and honey to let the complex floral flavors shine. Special equipment: A candy or instant-read thermometer and an ice cream maker. Bring cream, half-and-half, honey, and lavender to a boil in a 2-quart heavy saucepan over moderate heat; stirring occasionally. Remove pan from heat and let steep, covered, for 30 minutes. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to clean saucepan and heat over moderate heat until hot. Whisk together eggs and salt in a large bowl; Slowly add 1 cup hot cream mixture into bowl, whisking while pouring. After mixed, pour into remaining hot cream mixture in saucepan and cook over moderately low heat. Stir constantly with a wooden spoon, until thick enough to coat back of spoon (about 5 minutes). Temperature should register 170 to 175°F on thermometer (do not boil). Pour custard through sieve into clean bowl and cool completely, stirring occasionally. Chill covered for at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.