Honey-Lavender Ice Cream With Peach Compote

🧂 Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• ⅔ cup honey
• ⅓ cup white sugar
• 2 tablespoons dried lavender

  culinary grade
• 7 egg yolks
• 1 teaspoon vanilla extract
• ½ cup diced peaches
• 1 tablespoon white sugar
• ½ lemon

  juiced

Instructions

• 1 Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan.
  Bring to a simmer over medium heat. Continue to whisk periodically to help
  dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender
  steep. Do not bring to a boil.
• 2 Strain lavender and pour mixture into separate bowl. If it's still warm, proceed
  to step three. If not, gently reheat on the stove just until warm.
• 3 Whisk egg yolks and vanilla until pale, about three minutes. Temper about
  one-fourth cup of warm cream mixture into egg mixture, whisking constantly.
• 4 Add tempered egg-cream mixture back to the pot. Whisk constantly over medium
  heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens
  and covers the back of a wooden spoon. Turn off heat.
• 5 Allow to cool and then cover the top of the custard with plastic wrap and
  refrigerate until cold, preferably overnight.
• 6 Place custard in ice cream maker and churn according to manufacturer's
  directors. Pour into an airtight container and freeze for a few hours.
• 7 For peach compote, cook the peaches and sugar over medium heat until the mixture
  thickens. Mash with a fork or potato mash until it reaches desired consistency.
  Turn off heat and stir in lemon juice. Serve either warm or cold. Enjoy!

Nutrition Info