Description
A sweet homemade ice cream is good for any hot summer day!
Ingredients
- 2 cups heavy whipping cream
- 1 cup half-and-half
- ⅔ cup honey
- 2 tablespoons dried lavender flowers
- 2 eggs
- ⅛ teaspoon salt
Instructions
- Heat heavy cream
- half-and-half
- honey
- and lavender flowers in a heavy 2-quart saucepan
- stirring occasionally
- until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
- Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot
- about 5 minutes.
- Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
- Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat
- stirring constantly with a wooden spoon
- until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer
- about 5 minutes.
- Pour custard through a fine-mesh sieve into a bowl. Let cool completely
- stirring occasionally
- about 15 minutes. Chill
- covered
- for at least 3 hours.
- Freeze custard in an ice cream maker according to manufacturer’s instructions
- about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 4 hrs 30 mins
Servings: 4