Instructions: Preparation Time: 15 minutes Steeping time: 20 minutes

Cooking Time: 4-5
minutes

Yield: 10-12 servings

1. Heat milk and cream in medium saucepan over medium heat until just about to boil. Turn off heat and stir in 2 tablespoons of the lavender flowers.

Let steep 20 minutes. Whisk egg yolks with honey until smooth in small bowl. Whisk about 1/4 cup of the milk into egg mixture. Pour egg mixture back into milk and whisk well. 2. Return saucepan to stove; heat over low heat, whisking constantly, just until custard thickens, do not allow to boil. Pour mixture through fine mesh strainer into a large bowl. Let cool completely. Pour into ice cream maker and freeze according to manufacturers instructions. To serve, sprinkle remaining lavender flowers over ice cream.

......... 4 g

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