Honey Lavender Ice Cream
A luxurious homemade ice cream infused with fragrant lavender and sweetened with mild honey. This French-style custard base ice cream combines heavy cream, half-and-half, and eggs for a silky smooth texture.
Ingredients
- •2 cups heavy cream
- •1 cup half-and-half
- •⅔ cup mild honey
- •2 tablespoons dried edible lavender flowers
- •2 whole large eggs
- •⅛ teaspoon salt
- •1 piece equipment
Cooking Instructions
- 1.
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
35 min
- 2.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
10 min
- 3.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
5 min
- 4.
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
180 min
- 5.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
30 min
