Lemon Lavender Ice Cream

Ingredients

Milk 2 cups

Lavender (dried flowers) 4 tbsp

Lemons 4 pcs

Honey 1/3 cup

Egg yolk 5 pcs

Sugar 1/4 cup

Creamy cream 1 cup

Using a sharp knife, zest the lemons and place them in a saucepan. Add the milk, lavender, and honey. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 15 minutes, then strain.

Whisk the egg yolks and sugar in a bowl with a mixer for about 5 minutes. Return the milk to the heat and bring to a gentle simmer, stirring constantly.

Slowly whisk a glass of warm milk into the yolks, then pour everything into the saucepan with the milk, stirring constantly. Reduce heat to low and simmer, stirring, until the mixture thickens slightly.

Remove from heat and add the cream. Strain through a sieve into a bowl and chill in the refrigerator for 1 hour. Then freeze in an ice cream maker or pour into a container and freeze until set, stirring occasionally.

Enjoy!