Crème Glacée Lavande Miel

Whisk the egg yolks and honey in a mixing bowl until smooth and slightly thickened.

Ingredients

4 pieces of Egg Yolks

80 mL of Honey

Equipment

Mixing Bowl

Whisk

Strain the infused cream, then slowly whisk it into the yolks and honey to temper the mixture.

Ingredients

475 mL of Heavy Cream

15 mL of Dried Culinary Lavender

4 pieces of Egg Yolks

80 mL of Honey

Equipment

Sieve

Whisk

Mixing Bowl

Return the custard to the saucepan and cook gently, stirring with a wooden spoon, until it coats the back of the spoon without boiling.

Ingredients

4 pieces of Egg Yolks

80 mL of Honey

Equipment

Sauce Pan

Wooden Spoon

Strain the custard into a clean bowl, cool it, cover it, and chill it thoroughly before churning.

Equipment

Sieve

Bowl

Churn the cold custard in the ice cream machine until softly frozen, then transfer it to a freezer-safe container and firm it before serving.

Equipment

Ice Cream Machine

Freezer-Safe Shallow Container

Freezer