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There’s something undeniably enchanting about ice cream; it evokes memories of summer afternoons, celebrations, and sweet indulgences. Among the myriad of flavors available, Silky Lavender Honey Ice Cream stands out, not only for its delicate floral notes but also for its rich, creamy texture that melts in your mouth. This unique ice cream blends the soothing essence of lavender with the natural sweetness of honey, creating a dessert that is both refreshing and sophisticated.

Silky Lavender Honey Ice Cream

Indulge in the luxurious taste of Silky Lavender Honey Ice Cream, a delightful dessert that captures the essence of summer. This unique treat blends the calming flavor of lavender with the natural sweetness of honey, resulting in a rich and creamy ice cream perfect for any occasion. Discover the health benefits of its key ingredients, explore its historical significance, and follow our easy step-by-step guide to create this artisanal delight at home. Elevate your dessert game and impress your guests with this enchanting flavor combination!
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Ingredients
  

2 cups heavy cream

1 cup whole milk

¾ cup honey (wildflower honey recommended for its delicate flavor)

2 tablespoons culinary lavender buds, dried

5 large egg yolks

1 teaspoon pure vanilla extract

Pinch of sea salt

Optional: extra lavender buds for garnish

Instructions
 

Infuse the Cream: In a medium saucepan, mix together the heavy cream, whole milk, honey, and dried lavender buds. Place the saucepan over medium heat and warm the mixture until it is just about to simmer, stirring frequently to ensure the honey dissolves completely.

    Let It Steep: Once the mixture is heated, remove the saucepan from heat. Cover it and let it sit for about 30 minutes. This resting time allows the lavender to thoroughly infuse its floral notes into the cream.

      Prepare the Egg Yolks: While the mixture is steeping, crack the eggs and separate the yolks into a bowl. Whisk the yolks until they are well combined and set aside.

        Temper the Eggs: After steeping, strain the cream mixture through a fine mesh sieve into a clean saucepan, discarding the lavender buds. Place the infused cream back on low heat until it is warm, then slowly add a ladleful of the warm cream to the egg yolks while whisking continuously to temper them and prevent curdling.

          Cook the Custard: Gradually pour the tempered egg yolks into the saucepan with the warm cream, continuing to stir constantly. Cook over medium-low heat for about 5-7 minutes, or until the mixture thickens slightly and coats the back of a spoon. Be careful not to let it reach boiling point!

            Cool It Down: Once the custard has thickened, strain it again through a fine mesh sieve into a bowl to catch any cooked egg bits. Stir in the pure vanilla extract and a pinch of sea salt. Allow the custard to cool to room temperature, then cover it and refrigerate for a minimum of 4 hours or preferably overnight until fully chilled.

              Churn the Ice Cream: Pour the chilled custard mixture into an ice cream maker and churn it according to the manufacturer's instructions, which usually takes about 20-25 minutes, until it achieves a soft-serve consistency.

                Freeze: After churning, transfer the ice cream to an airtight container. Freeze it for at least 2 hours to allow it to firm up.

                  Serve: When you are ready to indulge, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Serve the ice cream in bowls, garnishing with optional lavender buds for an extra aromatic flair.

                    Prep Time, Total Time, Servings: 30 mins | 6-8 hrs | 4-6 servings