Old-Fashioned Lavender Honey Ice Cream

I have an English lavender bush that is starting to bloom, the flowers were just right for making a new type of ice cream for the family.

The honey was just enough to bring out sweet flavor of lavender.

Here the lavender, honey and milk are all combining to make a delicious treat.

The incorporated ingredients, ready to serve.

A lovely light dessert or as my daughter would say "quite refreshing Mom".

Lavender Honey Ice Cream

Ingredients:

2 cups heavy cream

1 cup half-and-half

2/3 cup mild honey

2 tablespoons dried edible lavender flowers

2 large eggs

1/8 teaspoon salt

Directions:

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175 F on a candy thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden