Lavender and Honey Ice Cream
This lavender and honey ice cream is luxuriously creamy with a delicate floral note, and just the right touch of sweetness – a true Provençal treat!
Equipment
Ingredients
- 500 mL heavy cream (35%)
- 250 mL milk
- 150 g honey
- 2 tbsp dried lavender flowers
- 4 egg yolks
Instructions
- Heat the cream, milk, and lavender flowers in a saucepan until boiling.
- Remove from heat and leave to infuse for 30 minutes.
- Strain the mixture to remove the lavender flowers.
- In a bowl, beat the egg yolks with the honey until the mixture whitens.
- Return the saucepan to low heat and stir in the egg-honey mixture, stirring constantly until thickened (do not allow to boil).
- Leave to cool completely, then pour into an ice cream maker.
- Follow your machine's instructions for churning, and then place the ice cream in the freezer until firm.
Notes
Serve with fresh fruit or with a red fruit coulis for an even more gourmet dessert.
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