Lavender Honey Ice Cream

Step 1: In a medium saucepan, stir together the heavy cream, whole milk, 1/8 cup sugar, lavender extract and honey over medium-high heat. Bring the mixture to a low boil.

Step 2: In a small bowl, whisk together the egg yolks and remaining 1/8 cup sugar until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate and temper the eggs.

Step 3: Whisk the egg mixture into the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon. Remove from heat.

Step 4: Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.

Step 5: Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. This takes about 30 minutes in my Cuisinart.

Step 6: Transfer ice cream to a lidded container and chill overnight or for a minimum of 7-8 hours before serving.