Honey lavender ice cream

  • Time cooking time: 5-6 minutes
  • Yield Serves: 6


    1 1/2 cups heavy cream
    1/2 cup half-and-half
    1 tablespoon dried lavender leaves (pesticide-free)
    5 large egg yolks
    5 tablespoons honey
    1 tablespoon Benedictine liqueur


    Make ice cream:
    Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
    Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
    Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
    Freeze in an ice-cream maker to manufacturer's instructions.
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