Creamy Lavender Ice Cream with Lavender Honey

Ingredients

• 5 stems lavender
• 0.25 untreated orange (zest)
• 120 g sugar
• 450 ml whipping cream
• 3 egg yolks
• 2 tbsp lavender honey (for drizzling)

Instructions

1. 1.

   Wash the lavender, dry shake and heat with orange zest, sugar and cream in a pot.

2. 2.

   Strain the cream through a sieve, whisk the egg yolks with a mixer and pour the cream in a thin stream while continuing to beat.

3. 3.

   Return the mixture to the pot and bring to a gentle simmer on the stove.

4. 4.

   Then pour into a rectangular pre‑chilled mold and place in freezer for 5 hours.

5. 5.

   Stir every 20 minutes during the first hour.

6. 6.

   Briefly dip the mold in hot water, break the ice and slice into rounds served with lavender sprigs on a plate.

7. 7.

   Drizzle honey before serving.