Here’s another attempt at ice cream making! The ice cream texture turned out really well, but was again too sweet for my liking. I would reduce the amount of honey next time. The honey taste was slightly overpowering, and I would use lighter honey will a more subtle taste next time.
I previously tested 2:1 and 1:1 ratios of cream to milk, and found 2:1 too rich and fatty tasting, so I’m sticking to 1:1. I also reduced the amount of eggs to 3, to make it less “eggy”-tasting. Eggs are essential though, and I have not successfully executed an eggless ice cream recipe without it being rock-hard.
1.5 cups milk
1.5 cups heavy cream
1/4 cup sugar
pinch of salt
2 tbsp dried lavender
1 tsp vanilla extract
3 egg yolks
1/2 cup honey
Heat milk, cream, sugar and salt till just boiling. Turn off heat and add dried lavender. Let steep for about an hour.
Whisk egg yolks till creamy. Add vanilla extract and continue stirring. Set a fine-mesh strainer over egg yolks and slowly strain and whisk in hot cream mixture. Place the mixture on the stove over a saucepan filled about 1/3 with water*. Heat and continue whisking until mixture thickens and coats the back of a spoon (or until 175F).
(*Note: you can also heat the mixture directly in a saucepan without the steam bath but I found it easier to prevent over-heating with the steam bath.)
Let the custard cool completely in the fridge.
Churn the cream!