Honey Lavender Ice Cream
- 2 cups heavy cream
- 1 cup half-and-half
- 2/3 cup mild honey
- 2 tablespoons dried edible lavender flowers*
- 2 large eggs
- 1/8 teaspoon salt
- Special equipment: a candy or instant-read thermometer; an ice cream maker
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Edible lavender flowers, dried (2 tablespoons)
- Cooking & Baking
- Honey, mild (2/3 cup)
- Salt (1/8 teaspoon)
- Dairy
- Half-and-half (1 cup)
- Heavy cream (2 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published September 1, 2003 (9 years ago).
46 people saved this recipe.
