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Author Notes: I made this ice cream when the lavender in my garden was at it's peek. Wouldn't you know it was on July 14th. We celebrated French Bastille Day with Ice cream touched with the taste of southern France. The subtle flavors of honey and lavender are rich and delicious.
—Janet @ simplysogood.com
Makes 1 1/2 quarts
cup honey, I use local raw honey
cup fresh lavender flowers (or dried)
cups whole milk
large egg yolks
- Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
- Warm the milk, sugar and salt in a medium saucepan.
- Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the cream.
- In a separate medium bowl, whisk the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add remaining 2 tablespoons of lavender flowers and stir. Cover bowl with plastic wrap and refrigerate overnight.
- Before churning the mixture strain again pressing on the lavender flowers to extract their flavor. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- This recipe was entered in the contest for Your Best Fresh Herbs