Homemade Lavender Ice Cream

Name: Homemade Lavender Ice Cream
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 1 quart.
Ingredients: 2 cups milk; 1/3 cup honey; 1/4 cup dried lavender flowers; 5 egg yolks; 1/4 cup sugar; 1 cup heavy whipping cream

Lavender is easily found at any health food stores, farm markets or grown in your own garden. It makes a wonderfully tasty ice cream.—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

2 cups milk
1/3 cup honey
1/4 cup dried lavender flowers
5 egg yolks
1/4 cup sugar
1 cup heavy whipping cream

Directions

In a saucepan, combine the milk, honey and lavender. Bring to a gentle boil. Cover and remove from the heat; let stand for 5 minutes.
Strain, reserving the milk; discard lavender. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 4 minutes. Return milk to the saucepan; bring to a simmer over medium-low heat. Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. Remove from the heat; stir in cream.
Set saucepan in ice and stir mixture for 5-10 minutes. Cover and refrigerate overnight. When ready to freeze, pour milk mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions.