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Homemade Lavender and Honey Ice Cream

For a special dinner party you'll want to put a bit of extra thought into the dessert you serve. To end the evening on a yummy and unexpected note, try whipping up a little lavender and honey ice cream.

It's a fresh, creamy and comforting way to end an evening with close friends or family gathered together to celebrate something special, no matter how big or small the occasion.


2 cups heavy cream

1 cup half and half

2/3 cups honey

2 tablespoons dried edible lavender flowers

2 large eggs

1/8 teaspoon salt


In a sauce pan mix together cream, half and half, hone and lavender and bring to a gentle boil, stirring occasionally. Then remove from heat.

Cover the mixture and let sit for 30 minutes.

Use a fine sieve to strain the mixture and discard the lavender.

Reheat the mixture.

In a separate bowl, mix together the eggs. Once combine, slowly add one cup of the hot cream mixture. Pouring in a steady stream and continually whisking.

Add to the remaining hot cream mixture in your sauce pan and simmer (do not allow to boil). Continue to stir until thick. (At the correct thickness it should easily coat a wooden spoon.) Once thick, stir and simmer mix for 5 more minutes.

Pour the custard mixture through a sieve to remove any lumps and into a bowl. Set the bowl in an ice bath and continue to stir occasionally until the mixture completely cools.

Cover the bowl and chili for at least 3 hours.

Freeze custard in an ice cream maker and freeze according manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

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