Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Honey - ½ cup
• Dried lavender flowers - 2 tablespoons
• Granulated sugar - ¼ cup
• Salt - ¼ teaspoon
• Egg yolks - 5 large
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   In a medium saucepan, combine heavy cream, whole milk, and dried lavender flowers.

2. 2.

   Heat the mixture over medium heat until it begins to steam, then remove from heat and let steep for 15 minutes.

3. 3.

   Strain the lavender from the cream mixture and return the liquid to the saucepan.

4. 4.

   Add honey, sugar, and salt to the cream mixture; heat over medium until dissolved.

5. 5.

   In a separate bowl, whisk egg yolks until smooth.

6. 6.

   Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

7. 7.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.

8. 8.

   Remove from heat and stir in vanilla extract.

9. 9.

   Chill the mixture in the refrigerator until completely cold.

10. 10.

    Churn in an ice cream maker according to the manufacturer's instructions.

11. 11.

    Transfer to a freezer-safe container and freeze until firm.

Nutritional Facts