recipe :: lavender honey ice cream

i love sweet treats, though i have tamed my sweet tooth over the years by learning to take smaller portions. lavender honey ice cream is so delicate but rich, it only takes a scoop to satisfy!

below is a mixture of two recipes i've used, one by martha stewart, the other from a mediterranean cookbook i have. an ice cream maker is not a necessary implement for this recipe.

ingredients:

3 cups heavy cream, divided

8 stems fresh English lavender (or 1/4 cup dried)

1 small piece of lemon rind

1/3 cup honey

5 large egg yolks

1/4 cup sugar (i would omit this next time; it was too sweet)

1. in a medium saucepan, combine 2 cups cream, lavender, lemon rind, and honey. bring to a gentle boil, cover, and remove from heat. let steep for 5 minutes. strain mixture, reserving milk and discarding lavender.

2. combine egg yolks (& sugar, if using) in the bowl of an electric mixer. beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.

3. add half the milk to egg-yolk mixture, and whisk until blended. stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

4. remove from heat and immediately stir in remaining cup of cream. strain mixture into a chilled metal tray to cool (i use a bread pan). cover with wax paper and freeze.

oops! i said it only takes one scoop... well this is a very small bowl, calling for three very miniature scoops! :)