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Lavender Honey Ice Cream

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"A sweet homemade ice cream is good for any hot summer day!"
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Ingredients

4 h 30 m servings 698 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts


Per Serving: 698 calories; 53.5 g fat; 52.9 g carbohydrates; 7.6 g protein; 278 mg cholesterol; 181 mg sodium. Full nutrition

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