Lavender Honey Ice Cream
- 8 eggs yolks
- 4 cups half and half
- 2 cups heavy cream
- 2 tablespoons edible lavender flowers
- 1 pinch kosher salt
- 1/2 cup sugar
- 1/2 cup honey
- First, fill a larger metal or class bowl with ice. Nestle a smaller glass or metal bowl into the ice snd pour the heavy cream into the bowl to chill. Set aside.
- Next, whisk 8 eggs yolks together in a heat proof bowl until smooth and set aside.
- In a large pot, heat the half and half, sugar and salt on medium heat. Don’t allow the mixture to boil. Once it begins to get steamy, add in the lavender flower and cover the pot. Turn the stove off and slow the lavender to steep in the half and half mixture for 15 minutes.
- After 15 minutes, bring it back up to a medium heat, stirring constantly until it begins to get steamy again.
- Slowly temper the eggs by pouring the lavender and half and half mixture into the eggs. You need to whisk constantly and vigorously so the eggs will not scramble! Add all of the liquid into the egg yolks and then return the mixture back into the pot.
- On medium-low heat continue to gently cook the custard, stirring constantly with s heat proof spatula. Cook until custard begins to thicken and can evenly coat the spatula, about 8 minutes.
- Next pour the custard mixture into the bowl with the heavy cream, whisking constantly as you pour. There may be some egg mixture on the bottom, don’t scrape it out. Just leave what is sticking to the pan in the pan!
- Stir in the honey, whisking it into the custard mixture. Cover the bowls with plastic wrap, keeping it in the ice bath as it continues to cool. Place in the refrigerator for at least 2 hours. After 2 hours it should be nice and chilled. Pour into an ice cream maker after 2 hours and let it do its thing until its turned into ice cream!