Wednesday, June 1

Frozen Lavender & Honey Cream

Mhmmm....icecream. Homemade and wonderful! It is very easy to make and tastes amazing!!!
What you need:

1 3/4 cups cold heavy cream
4 large egg yolks

How you do it:

In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring Lavender Honey to a boil over medium-high and cook 2 minutes.

In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes.
With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan.

Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

I hope you enjoy this recipe! Serve it with some shortbread or butter cookies!

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