Lavender Ice Cream

A creamy and floral ice cream that offers a refreshing escape, perfect for summer days.

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Combine milk, heavy cream, honey, salt, and lavender in a medium saucepan. Bring to a gentle simmer, stirring frequently.
Remove from heat and steep for 30 minutes, tasting occasionally.
Strain out the lavender leaves and flowers using a fine-mesh sieve.
In a separate bowl, whisk egg yolks and gradually add 1/2 cup of the warm cream mixture.
Pour the tempered yolks back into the saucepan with the cream mixture. Cook over medium-low heat until thickened, about 10 minutes.
Transfer the custard to a bowl, cover with plastic wrap, and chill for at least a few hours, ideally overnight.
Pour the mixture into an ice cream maker and churn until thick, adding more lavender buds if desired.
Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

Ensure to not steep the lavender too long to prevent bitterness. Chill the cream mixture thoroughly before churning.