Honey-and-Lavender-Ice-Cream
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Honey and Lavender Ice Cream

  • Prep Time: 30 minutes
  • Makes: 4 servings
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All You Need

  • 1 cup (250 mL) whipping (35%) cream
  • 1 cup (250 mL) milk
  • 1/2 tsp (2 mL) McCormick® Gourmet Organic Pure Madagascar Vanilla Extract
  • 1 tsp (5 mL) McCormick® Gourmet Lavender
  • 6 tbsp (90 mL) Liquid Honey 500 g - Beehive Billy Bee Honey
  • 4 egg yolks

Instructions

  1. Place cream, milk, vanilla, lavender and honey in a medium saucepan and bring to a boil.

  2. Remove from heat for 2 minutes. To prevent the egg from curdling, whisk a small amount of the hot cream mixture into the egg to warm or temper it, about ½ cup (125 mL). Add egg mixture to remaining cream mixture in saucepan, whisking constantly until well blended.

  3. Once yolks are combined, return to heat and simmer (do not boil) until mixture coats the back of spoon.

  4. Place mixture into ice cream machine and follow manufacturers’ instructions

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