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In the realm of desserts, few treats elicit the same sense of indulgence and sophistication as ice cream. Among the myriad of flavors available, lavender honey ice cream stands out, captivating the senses with its delicate floral notes and the rich sweetness of honey. This recipe not only delights the palate but also evokes a sense of tranquility and elegance, making it the perfect dessert to impress guests or to enjoy on a quiet evening at home.

Silky Lavender Honey Ice Cream

Create a delightful culinary experience at home with this easy recipe for Silky Lavender Honey Ice Cream. This elegant dessert features the harmonious blend of floral lavender and rich honey, offering a unique and soothing flavor profile. Learn about the importance of high-quality ingredients and explore various methods for crafting this creamy treat. Perfect for summer gatherings or quiet evenings, indulge in your homemade masterpiece and impress your guests with this sophisticated and refreshing dessert.
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Ingredients
  

2 cups heavy cream

1 cup whole milk

¾ cup honey (preferably wildflower honey)

2 tablespoons dried culinary lavender buds

5 large egg yolks

1 teaspoon pure vanilla extract

Pinch of sea salt

Optional: additional lavender buds for garnish

Instructions
 

Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender buds. Heat the mixture over medium heat until it's just about to simmer. Stir frequently to dissolve the honey.

    Let It Steep: Once it reaches the temperature, remove the saucepan from heat, cover it, and let it steep for 30 minutes. This allows the lavender to infuse its flavor into the cream.

      Prepare the Egg Yolks: In a separate bowl, whisk together the egg yolks. Set aside.

        Temper the Eggs: After steeping, strain the cream mixture through a fine mesh sieve into a clean saucepan, discarding the lavender buds. Return the infused cream to the heat and gently warm it up again. Slowly add a ladleful of the warm cream to the egg yolks, whisking constantly to temper them and prevent curdling.

          Cook the Custard: Gradually add the tempered egg yolks back into the saucepan with the cream mixture, stirring continuously. Cook over medium-low heat until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil!

            Cool It Down: Once thickened, strain the custard through a fine mesh sieve into a bowl to remove any cooked eggs. Stir in the vanilla extract and a pinch of sea salt. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled.

              Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

                Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up further.

                  Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls and garnish with optional lavender buds for an aromatic touch.

                    Prep Time, Total Time, Servings: 30 mins | 6-8 hrs | 4-6 servings