Honey Lavender Ice Cream with Honeycomb Toffee
I'm obsessed with honey lavender scented/flavored things right now. Not only because I have a bunch of honey from our bees and dried lavender they pollinated last year, but also because it reminds me of spring and summer and even though our winter wasn't as wintry as it could have been, I'm ready for a new season. So, when I saw The Little Epicurean post a recipe for honey lavender ice cream, I had to try it!
I had no idea what to expect. Lavender isn't a flavor I necessarily associate with ice cream. But Maryanne's recipes never dissapoint, and this one is no different. It is, without a doubt, one of the best ice creams I've ever had! It's like visiting a boutique ice cream shop without leaving home (so it's especially refreshing right now as we're all still staying home more).
In addition to an ice cream maker (I used my KitchenAid ice cream mixer attachment), you'll need a fine mesh strainer and/or cheese cloth. I used both, but I harvested my own lavender and this may not be necessary with store-bought culinary lavender.