Lavender Ice Cream

A silky and floral Lavender Ice Cream with a rich custard base, perfect for warm summer days.

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Warm and infuse the dairy: Combine whole milk and heavy cream in a medium saucepan over medium heat. Add culinary lavender and granulated sugar. Warm until small bubbles form, stirring until sugar dissolves. Remove from heat and steep for 20-25 minutes.
Whisk the egg yolks: In a heatproof bowl, whisk egg yolks with a pinch of salt until smooth and slightly thickened.
Temper the yolks: Rewarm the infused dairy to a simmer. Slowly pour a portion of the hot liquid into the yolks while whisking. Return the mixture to the saucepan and cook, stirring, until custard coats the back of a spoon and reaches 77°C (170°F).
Strain and finish flavoring: Strain the custard through a fine-mesh sieve into a clean bowl to remove lavender bits. Stir in honey and vanilla extract.
Chill completely: Cover the bowl and refrigerate the custard for at least 4 hours or preferably overnight.
Churn the ice cream: Pour the cold custard into an ice cream maker and churn according to instructions until it reaches soft-serve consistency.
Harden and store: Transfer the churned ice cream to a shallow container and freeze for at least 4 hours for firm scoops.

Over-steeping lavender can make the ice cream taste soapy. Use a thermometer for precise custard temperatures.