Honey Lavender Ice Cream

Honey Lavender Ice Cream-makes 1 quart

2 cups whole milk
¼ cup Bee Attitudes Culinary Lavender flowers, dried
1/3 cup Bee Attitudes Honey
5 large egg yolks
¼ cup sugar
1 cup heavy cream

In a medium saucepan, combine milk, lavender and 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. Beat 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 simmer 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 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 directions.