Ingredients:
2 cups whole milk
1/4 cup dried lavender
1/3 cup Provence Flower honey from l’Abeille Occitane
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
1/4 cup dried lavender
1/3 cup Provence Flower honey from l’Abeille Occitane
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
Preparation:
- In a medium saucepan, combine milk, lavender, and lavender honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
- Combine egg yolks and sugar in the bowl of an electric mixer. Bear on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a summer over medium-low heat.
- Add half the milk to egg-yolk mixture. and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
- Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.
Sardines & Chocolat 