Tasty Recipes

INGREDIENTS:

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

COOKING DIRECTIONS

1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.

NUTRITION INFORMATION

Calories: 245 kcal
Dietary Fiber: 0 g
Carbohydrates: 21 g
Protein: 4 g
Fat: 16 g
Sugars: 21 g

Servings: 8

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