Honey Lavender Ice-Cream
- 1-1/2 cups whole milk
- 1-1/2 cup heavy cream
- 1 TBSP dried lavender blossoms
- 4 egg yolks
- 1/2 cup organic sugar
- 1/4 cup honey (preferably wildflower honey)
- 1/4 tsp sea salt or Himalayan pink salt
In a medium sauce pan, heat the milk, cream, and lavender on medium. Bring to ALMOST a simmer, but not quite. While the milk is heating, in a separate bowl, whisk the egg yolks, sugar, honey, and salt for 2 minutes until it doubles in volume.
Ladle 1 cup of the hot milk into the egg mixture, whisking constantly. Then pour the egg and milk mixture into the pan with the milk and cream and return to medium heat. Use a wooden spoon to stir slowly until the custard thickens and sticks to the back of the spoon. DO NOT LET IT BOIL or your eggs will clump.
Set up an ice bath in a large bowl and nest a smaller bowl inside. Pour the custard through a strainer into the smaller bowl to remove the lavender blossoms and let chill in the ice-bath until room temp. Then transfer to the refrigerator and chill for 4 hours up to 3 days before churning in an ice-cream maker.
When churning the ice-cream, add the honeyed pine nuts in the last 60 seconds.