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French   -   Lavender Honey Ice Cream   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 2 Cups Half And Half
  • 1/2 Cup Lavender Honey
  • 2 Tablespoons Lavender Blossoms -- Dried
  • 6 Large Egg Yolk
  • 1/2 Cup Sugar
  • 1 1/2 Cups Whipping Cream
Directions Combine half and half and honey; bring to boil over medium heat; add lavender blossoms and cook one minute; remove from heat and let cool for one hour; strain the blossoms from mixture and discard; return the strain mixture to the stove and heat but not to boiling; beat the egg yolks and sugar together and slowly add 1 cup of the mixture to the yolks; combine the yolk mixture to the rest of the sausepan mixture.
over medium heat, stir until a custard forms, but do not let boil. Stir the heavy cream into the custard and refrigerate until cold.
Transfer to an ice cream maker and process according to instructions.
Side note:The honey in the ice cream will make the ice cream maker take longer than usual to freeze.
Serves 8
Time to Make 0:00

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