# Honey-Lavender Ice Cream

<div id="bkmrk-https%3A%2F%2Fwww.marthast">[https://www.marthastewart.com/314025/honey-lavender-ice-cream](https://www.marthastewart.com/314025/honey-lavender-ice-cream)</div><div id="bkmrk-"></div><div id="bkmrk-2-cups-whole-milk"><span style="font-family: 'Segoe UI';">2 cups whole milk</span></div><div id="bkmrk-1-cup-heavy-cream"><span style="font-family: 'Segoe UI';">1 cup heavy cream</span></div><div id="bkmrk-1%2F4-cup-dried-lavend"><span style="font-family: 'Segoe UI';">1/4 cup dried lavender</span></div><div id="bkmrk-5-large-egg-yolks"><span style="line-height: 1.45;">5 large egg yolks</span></div><div id="bkmrk-1%2F4-cup-sugar"><span style="font-family: 'Segoe UI';">1/4 cup sugar</span></div><div id="bkmrk-1%2F3-cup-honey"><span style="font-family: 'Segoe UI'; line-height: 1.45;">1/3 cup honey</span></div><div id="bkmrk--0"></div><div id="bkmrk-in-a-medium-saucepan"><span style="font-family: 'Segoe UI';">In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.</span></div><div id="bkmrk--1"></div><div id="bkmrk-combine-egg-yolks-an"><span style="font-family: 'Segoe UI';">Combine egg yolks and sugar 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.</span></div><div id="bkmrk--2"></div><div id="bkmrk-add-half-the-milk-to"><span style="font-family: 'Segoe UI';">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.</span></div><div id="bkmrk--3"></div><div id="bkmrk-remove-from-heat%2C-an"><span style="font-family: 'Segoe UI';">Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's </span><span style="line-height: 1.45;">instructions. Store in an airtight plastic container up to 2 weeks.</span></div><div id="bkmrk--4"></div><div id="bkmrk--5"></div><div id="bkmrk--6"></div>