Lavender-honey frozen custard

It's possible I am getting a little obsessed with making ice cream this summer.... But, really - who can blame me? I mean, it has been so hot and I have been enjoying trying out new flavor combinations that you aren't likely to find in your grocery store's freezer section. 

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There's also something so satisfying about knowing that you've made your own ice cream from real, whole ingredients with no fillers or artificial colors/flavors. 

This recipe is inspired by the movie It's Complicated where Meryl Streep's character makes a honey and lavender ice cream. Ever since seeing that movie, I've wanted to try it. So, when I went to my mother-in-law's and saw all her lavender in bloom, I knew it was time.

For this recipe, I just read some basic vanilla ice cream/custard recipes and used that base as a start. I used honey as the only sweetener and infused the ice cream base with fresh lavender blossoms. 

I tasted the base and thought that it was too much like perfume and wasn't sure I would like the end product. But, after the ice cream froze the lavender really mellowed. It was a subtle flavor that highlighted the wildflower honey. It was delicious! 

I call this a frozen custard versus ice cream because of the addition of egg yolks, but it seems that these terms are being used pretty interchangeably when I read recipes. It will make about 1 quart.

Lavender-honey frozen custard
2 cups whole milk
2 cups cream
1/2 cup wildflower honey
pinch of sea salt
about 3 tablespoons fresh lavender blossoms 
4 eggs yolks

In a large saucepan, heat the milk, cream, and honey until hot, but not boiling. Stir in the salt and the lavender. Remove from the heat and let cool slightly.

In a large bowl, whisk the egg yolks. Slowly pour about 1 cup of milk mixture into the eggs while whisking to temper the eggs. Then add the rest of the mixture continuing to whisk until combined. Return the mixture to the pan and cook over medium heat stirring often. Continue to cook and stir until the mixture is slightly thickened, coating the spoon.

Strain through a fine-mesh strainer into a metal bowl. Cover and refrigerate until very cold, about 4-6 hours. Then churn and freeze in your ice cream maker according to directions. Place the ice cream in a freezer container and freeze for about 2 hours, or until your desired consistency.