Lavender Ice Cream with Honeycomb Toffee

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Lavender, dried

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1 pinch Salt

• Dairy

  • 1 1/2 cups Heavy cream
  • 2 cups Whole milk

• Desserts

  • 1 Honeycomb toffee

Found on thelittleepicurean.com

Ingredients

• 2 cups whole milk
• 1 1/2 cups heavy cream
• 2 Tbsp dried lavender, culinary food grade*
• 2/3 cup + 2 Tbsp granulated sugar
• 1/4 cup honey
• pinch of salt
• honeycomb toffee*, to garnish

Directions

• In a heavy bottomed sauce pot, combine milk, heavy cream, and 2 tablespoons sugar. Set over medium-high heat and bring to a simmer. Stir often to ensure milk does not burn along the edges of the pot. Remove from heat and add dried lavender. Cover pot and let lavender steep for 1 hour. Strain lavender. Measure liquids. Add additional milk until you have 3 1/2 cups of liquid. Add remaining 2/3 cup sugar and 1/4 cup honey. Set over medium heat. Stir often and cook until sugar has dissolved. Remove from heat. Add pinch of salt. Stir to combine. Transfer liquid to an airtight container and allow to chill in the fridge overnight to mature. The following day,  freeze mixture in ice cream maker according to your units instructions. Process until the volume of ice cream has increased by half and it has reached a soft serve consistency. Transfer to a freezer safe container and let rest in the freezer for at least 2 hours before serving. Allow to sit at room temperature for 3-5 minutes before scooping and serving. Garnish with honeycomb toffee.