Lavender Honey ice cream
By: Anders@icecreamnation.org
- 350 ml (about 1⅓ cup) whole milk
- 300 ml (about 1¼ cup) cream
- 4-5 tablespoons (about 80 gram) of honey
- 4-6 grams of dried lavender flower
- 4 egg yolks
- about 70 ml sugar (60 gram or about ⅓ cup)
- ½ teaspoon good quality vanilla extract
- pinch of salt
- Mix all ingredients in a sauce pan.
- Heat the mixture and, while whisking, bring the base to the so-called Nappe stage (in the 82-84º C /180-183ºF-bracket).
- Take the base off the heat and let cool down, then preferably chill in your refrigerator for a few hours or over night.
- Sieve off the lavender flowers.
- Churn the base in your ice cream machine (or still-freeze, using your household freezer)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2021/11/lavender-honey-ice-cream/
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