COMBINE INGREDIENTS

Combine milk, cream, sugar, and salt in medium sauce-pan. Whisk in lavender leaves. In a separate bowl, whisk separated egg yolks.

​

COOKING THE BASE

Place sauce-pan over medium heat and warm to 120°F using a candy thermometer to continually

check temperature. When the base reaches desired temperature, remove from heat, cover, and

let steep for 20 minutes. After 20 minutes, pour base through medium sieve into large, clean bowl.

Press lavender leaves into sieve with a spatula to squeeze out extra base. Rinse out sauce pan. Pour strained base back into the saucepan and place over medium heat.

​

Slowly pour the whisked egg yolks into the cream mixture while continually whisking. Heat base to

160°F stirring occasionally. Once the base reaches 160°F, continually stir and scape the bottom of the

pan until temperature reaches 192°F. At this point, the base will look slightly ‘puffy’ and will coat the

back of a wooden spoon or spatula. Remove from the heat.

​

COOLING

Once base has reached temperature, immediately pour through a medium mesh sieve into a bowl

resting in an ice bath. Let cool for 20 minutes or until room temp. Stir occasionally. Place base in the

refrigerator to complete cooling to 40°F. The base can be stored in the refrigerator for a couple days

before freezing.

​

FREEZING

Pour base into freezing basin of your ice cream maker and freeze according to the directions. Once it

is frozen, soft serve consistency, pull out ice cream and place in desired freezing container. This ice

cream may take a bit longer to freeze due to the addition of honey. Cover and freeze. It will take 2-6

hours to freeze depending on your freezer and desired firmness.

​

​