Lavender Ice Cream

Ingredients

• 250 ml milk (3.5 % fat)
• 300 ml heavy cream
• 2 tsp dried lavender buds
• 4 egg yolks
• 125 g lavender honey (or flower honey)
• 5 g cornstarch
• 1 lila food coloring (optional)

Instructions

1. 1.

   Add the milk, 150 ml of cream and the lavender buds to a pot and simmer gently for about 10 minutes. Then remove from heat.

2. 2.

   Whisk the egg yolks with the honey over a hot water bath until creamy. Stir in the cornstarch.

3. 3.

   Pour the still-hot lavender milk through a fine sieve into a thin stream while constantly stirring.

4. 4.

   Let the mixture thicken on the hot water bath, stirring continuously (about 10 minutes).

5. 5.

   Remove from heat, stir cold and fold in the remaining stiffly whipped cream. Color with food coloring if desired.

6. 6.

   Freeze in an ice‑cream machine for about 30 minutes until creamy. Spoon into star-shaped molds or serve in waffle cones.