Since I haven’t given much thought to the science behind the making of ice cream there is no way I was going to “tweak” the recipe that I found and “make it a bit more my own” like I like to do when I find and try a recipe online.
This has been lifted straight off good old
Martha.  Martha.  Martha.
At least the pics are mine. 
 So are the eggs 🙂
This afternoon I am on the hunt for a turn of the century white cake recipe – going old school.  Speaking of school…. gotta love Homeschooling on weeks like this.  No rush to get out the door in the morning and we cram in a lesson any time I don’t have a baby or a wooden spoon in my hand.  Kiddo is reading words as of last week too!!!!
Gotta run girls!
PS – I love lavender but even I think this is a bit strong.  If you think it tends to taste too medicinal you may want to half the amount of lavender buds recommended!
Bon Appetit!

Makes about 1 quart
  • 2 cups whole milk
  • 1/4 cup dried lavender
  • 1/3 cup honey
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy cream


  1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
2.  Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat

3.  Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

4.  Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.

Read more at Honey Lavender Ice Cream – Martha Stewart Recipes