Honey-Lavender Ice Cream

Honey-Lavender Ice Cream

Blogger Paula Jones from Bell'alimento shows you how to make ice cream at home.

Prep Time

15

Minutes

Total Time

3:00

Hrs:Mins

Makes

6

servings

4
cups whole milk
1
tablespoon dried lavender*
6
egg yolks
1
cup sugar
1/3
cup honey
  1. In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil). Remove from heat; let stand at least 15 minutes.
  2. In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Add honey; beat until blended.
  3. Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.
  4. Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer’s directions.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Purchase culinary grade lavender for this recipe to ensure it’s safe for consumption.
Garnish ice cream with a sprinkle of extra lavender for a pretty presentation.
Make sure the ice cream mixture is completely cold before adding to the ice-cream freezer.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.