Honey Lavender Ice Cream 🍯🌸🍨

Ingredients:

- 1 1/2 cups whole milk

- 1 1/2 cups heavy cream

- 1/2 cup honey

- 1/4 cup dried lavender buds

- 5 large egg yolks

- 1/2 cup granulated sugar

- 1 teaspoon vanilla extract

- A few drops of purple food coloring (optional)

How To Make:

- Infuse the Milk:

- In a medium saucepan, combine whole milk, heavy cream, honey, and dried lavender buds.

- Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.

- Remove from heat and let the lavender infuse for about 20 minutes.

- Strain the Mixture:

- Strain the lavender buds from the milk mixture using a fine-mesh sieve, pressing down to extract as much liquid as possible.

- Return the milk mixture to the saucepan.

- Prepare the Custard:

- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.

- Gradually add the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.

- Pour the mixture back into the saucepan.

- Cook the Custard:

- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes.

- Do not let it boil to avoid curdling the eggs.

- Cool and Chill:

- Remove from heat and stir in the vanilla extract and food coloring, if using.

- Pour the custard through a fine-mesh sieve into a clean bowl.

- Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

- Churn the Ice Cream:

- Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

- Freeze and Serve:

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