Cookies Preferences
This was perhaps my mother's favorite thing that I've ever made. She adored it and it will never not remind me of her. Using floral elements in cooking is a bit of a tightrope walk. Too much and you feel like you've eaten your grandmother's perfume, too little and why bother? I think the balance here, along with the richness of the honey in the custard is just right.
2 1/2 cups heavy cream
1/2 cup full fat milk
2/3 cup honey
2 tablespoons dried lavender
2 eggs
pinch of salt
Bring cream, milk, honey, and lavender just to a boil in a heavy saucepan and remove from the heat. Let steep, covered for 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard the lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together the eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon, about 5 minutes (do not let boil).
Pass custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until completely cold. Pour the custard into the ice cream maker and churn according to the manufacturers instructions. Transfer ice cream to a container and put in freezer to harden.
