Honey Lavender Ice Cream

Remember that restaurant in the old Palomino spot? Yeah, me neither. But I do remember celebrating a birthday there over lunch and having lavender ice cream for dessert! It was unusual and savory-sweet. I wanted to recreate it. I got this recipe from "Homesick Texan":

Ingredients:

1 cup heavy cream

2 cups half-and-half

2 tbsp dried edible lavender flowers (Adrienne's note: I got mine at R. Field, Foodland Beretania)

1/2 cup light honey

2 egg yolks

1/2 tsp vanilla extract

1 tsp lemon juice

1/2 tsp lemon zest

1/4 tsp salt

Method:

-->Cook the half-and-half and cream on medium heat until warm. Do not let it come to a boil. Turn off the heat, add the lavender to the pot, cover and let steep for half an hour.

-->After flowers have steeped, strain the liquid and discard the flowers. Add to the liquid the honey and heat on medium low until honey has dissolved. Again, do not let the liquid come to a boil!

-->Beat the egg yolks with the vanilla, lemon juice, lemon zest, and salt. Stir into the eggs a half cup of the warm liquid and then add the eggs to the pot.

-->Heat this on medium low for five minutes or until it gets slightly thick. You'll know it's ready when it coats the back of your spoon. Cool in the refrigerator for four hours.

-->Freeze and churn according to your ice cream maker's instructions.

-->Yield: 1 quart