(Makes about 4 cups)

¾ cup milk
1/3 cup honey
1 Tbsp dried culinary lavender
1 ½ cups heavy cream
½ vanilla bean, cut in half lengthwise
10 large egg yolks
2/3 cup sugar
1 Tbsp vanilla extract

In a medium saucepan, whisk together milk, honey, lavender, and ¾ cup of the cream. Add the vanilla bean. Heat, stirring often, until small bubbles start to form around the edge; do not boil. Set aside to cool slightly.

In a large bowl, combine the egg yolks and sugar. Beat with an electric mixer for 5 minutes, or the mixture is a light lemony yellow and forms a slowly dissolving ribbon when the beater is lifted.

Slowly beat in the milk mixture. Pour back into the saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add them to the pan. Cook over med. heat, stirring constantly, until the mixture thickens and reaches 175*F on an instant-read thermometer (don’t go above 180*F or the eggs will curdle).

Strain into a medium bowl. Place over a larger bowl containing ice cubes and cold water. Stir often until cool. Stir in the vanilla extract and the remaining ¾ cup cream. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
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