Lavender Honey Ice Cream

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup LHF Honey
• 3/4 tbsp LHF Culinary Lavender Buds
• Pinch of salt
• 5 large egg yolks

Instructions

1. In a medium saucepan, combine the milk, cream, honey, salt, and lavender buds. Bring to a simmer, stirring until the honey dissolves and everything is well blended.
2. Remove from heat and let the lavender steep for about 30 minutes to infuse the flavor.
3. Strain out the lavender buds and return the mixture to the saucepan.
4. Place the mixture back over medium-low heat. Whisk the egg yolks in a separate bowl. Gradually whisk 1⁄2 cup of the warm cream mixture into the egg yolks, stirring quickly to keep the eggs from curdling. 
5. Add this egg mixture to the remaining cream mixture in the saucepan, whisking well.
6. Continue to cook over medium-low heat, stirring continuously until the mixture thickens slightly, for around 10 minutes.
7. Pour the mixture into a bowl and refrigerate for a few hours.
8. Once chilled, pour the mixture into an ice cream maker. 
9. Follow the manufacturer’s instructions for making the ice cream.
10. Once the ice cream has thickened, transfer it into a freezer-safe container and freeze for at least four hours.
11. Garnish with culinary lavender buds, serve, and enjoy!