Honey-Lavender Ice Cream

Name: Honey-Lavender Ice Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 6 egg yolks; 79 milliliters honey; 1 Tbsp dried lavender; 237 milliliters sugar; 946 milliliters whole milk

If 83 cents per serving falls in your budget, Honey-Lavender Ice Cream might be a spectacular gluten free and vegetarian recipe to try. One portion of this dish contains approximately 8g of protein, 10g of fat, and a total of 345 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for Summer. If you have egg yolks, sugar, lavender, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours.

Instructions

In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil).

Ingredients you will need

Fresh Lavender

Milk

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat; let stand at least 15 minutes.

In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Bowl

Add honey; beat until blended.

Ingredients you will need

Honey

Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon.

Ingredients you will need

Egg Yolk

Fresh Lavender

Milk

Equipment you will use

Sieve