Ingredients

Honey-Lavender Ice Cream

• 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

Peach Compote

• ½ cup diced peaches
• 1 tablespoon white sugar
• ½ lemon juiced

Instructions

• 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.
  
  
• 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.
• Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.
• 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.
• Let it cool, cover the surface of the custard with plastic wrap, and refrigerate until cool. Alternatively, use the cooling - only mode on your ice cream maker to chill the mixture.
• Pour the custard into the ice cream bowl and churn it in ice cream mode. After the mode ends, transfer it to an airtight container for frozen storage.
• 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!