Lavender Honey Ice Cream

By MarielC

Adapted from David Lebovitz's The Perfect Scoop. David Lebovitz's original recipe from The Perfect Scoop makes a sweeter, more honey-flavored ice cream. The version I've posted here allows the lavender flavor to emerge a bit more and has cut back on the sweetness

Ingredients

• 1/4 cup dried lavender flowers
• 1 1/2 cups whole milk
• 1/2 cup honey (wildflower)
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 2 Tbspn sugar
• pinch of salt

Details

Adapted from dessertsforbreakfast.com

Preparation

Step 1

1. In a small saucepan with a tight-fitting lid, combine the lavender and milk. Bring to just a simmer, cover, and remove from heat. Let steep for at least ten minutes.
2. Stir together the honey and heavy cream in a bowl and prepare a fine mesh strainer on top. Set aside.
3. In a separate bowl, whisk together the egg yolks until light. Set aside.
4. Strain the lavender from the milk, making sure to press all of the liquid possible out of the lavender buds. Discard the lavender buds. Return the milk to the stove and add the sugar and salt. Bring to a bare simmer.
5. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
6. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat immediately once it thickens.
7. Pour the hot creme anglaise through the strainer into the honey and cream. Stir to cool.
8. Chill the mixture thoroughly.
9. Freeze the ice cream bas in your ice cream maker of choice.