Custard Stylewith eggs This lavender ice cream recipe is not that difficult. If you’re up for something unique and want to take your taste buds for a ride – you should try this recipe.Makes 1 1/2 quarts of ice cream.
In a saucepan over medium heat, heat milk, honey, and lavender.
Remove from heat when mixture begins to boil.
Let mixture steep for 30 minutes.
Strain lavender out and discard.
In a bowl, whisk egg yolks with sugar.
Heat saucepan with milk mixture over medium heat until it just begins to boil.
Pour about half of heated milk mixture on top of the eggs. Combine.
Pour mixture into saucepan, then cook, stirring constantly until mixture begins to stick to the back of your spoon (but do not bring mixture to a boil).
Place mixture in the fridge until it has cooled completely. This will take at least three hours.
Add whipping cream and combine well.
Pour your ice cream base into your ice cream maker.
Churn about 25-30 minutes or according to manufacturer’s instructions.