simplerecipes:

Lavender Honey Gelato

2 cups whole milk
2 cups heavy cream
1 cup honey (divided into two equal portions)
Pinch of salt
2 tablespoons of lavender
6 egg yolks

Bring milk, cream, half the honey, salt and lavender to a simmer. Turn off the heat. Cover, and let infuse for 20 minutes. Meanwhile, separate the eggs and combine the yolks with the remaining honey. Beat until light in color. Strain the lavender flowers out of the milk-cream mixture. Stir half the hot milk-cream mixture into the yolk-honey mixture to temper the eggs. I recommend incorporating a little at a time so as not to scramble the eggs. Return this mixture to the saucepan and add to the remaining milk-cream mixture. Return the pan to medium-low heat and cook until cream naps the back of a wooden spoon and a path remains when a fingertip is drawn across it. Strain the custard and set in a bowl over ice. Chill thoroughly. Process in your ice cream maker, according to manufacturer instructions. Makes one quart.

via Al Dente