Lavender Honey Ice Cream

Method

1. 1

   Infuse the lavender

   Heat milk and lavender in a small saucepan until just simmering. Remove from heat, cover, and steep for 10 minutes. Strain and cool completely.

   
2. 2

   Make the honey base

   Whisk lavender-infused milk, condensed milk, honey, and vanilla together until smooth.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the lavender honey base into the whipped cream gently.

   
5. 5

   Freeze

   Pour into a container, press cling wrap onto the surface, and freeze for 6 hours.

   
6. 6

   Serve

   Scoop and garnish with a tiny sprig of fresh lavender and a drizzle of honey.