Ingrédients

• 1 cup whole milk
• 1 cup heavy cream
• 6 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup Lavender Syrup
• 1 pinch salt

Verre: Culinary

Taille du verre: 3 cups.

Instructions

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.
2. In a mixing bowl beat egg yolks and sugar with a whisk until thick and pale yellow.
3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.​
4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 180° to 190° F.
5. Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold.
6. Once chilled, remove from the refrigerator and add the honey, lavender syrup and salt, stirring to combine.
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7. Pour the mixture into an ice cream maker and process according to manufacturers directions.​
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8. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.