Honey Lavender Ice Cream
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2 c. heavy cream
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1 c. whole milk
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1/2 c. Cox Honeyland's Clover Honey
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1 tsp. dried culinary lavender
- 4 egg yolks
Heat cream, milk, honey, and lavender in a saucepan until it just begins to simmer. Strain to remove lavender. In a bowl, whisk egg yolks and gradually temper with the hot cream mixture. Return to the saucepan and cook until thickened. Cool, churn in an ice cream maker, and freeze until firm.
