YIELD: SERVES 8 PREP TIME: 20 MINS COOK TIME: 15 MINS
2 Cups Whole Milk
4 Tablespoons Dried Lavender
4 Large Lemons
1/3 Cup Honey
5 Egg Yolks
1/4 Cup Sugar
1 Cup Heavy Cream
Use a sharp knife or vegetable peeler and remove the peel only from the lemons.
In medium saucepan, combine milk, lavender, lemon peel, and honey.
Bring to gentle boil, cover, and remove from heat.
Let steep for 15 minutes, then strain mixture reserving the milk and discarding the lavender and lemon peel.
Combine egg yolks and sugar in a bowl of an electric mixer.
Beat on medium-high speed until thick and pale yellow, about 5 minutes.
Return milk to the saucepan and bring to a simmer over medium-low heat, stirring constantly.
Take one cup of the warm milk and mix it into the egg mixture.
Next add the egg mixture into the pot with the milk whisking everything together.
Continue to cook over low heat until the mixture is thick enough to coat the back of a spoon.
Remove from heat and stir in cream.
Strain mixture into a bowl and refrigerate until cold.
Freeze mixture in an ice cream maker.
Garnish with a sprig of lavender on top to serve.