Vegetarian Option:
DESSERT: LAVENDER-INFUSED HONEY ICE CREAM WITH BEE POLLEN
Ice cream that's been to finishing school—infused with lavender and sweetened with honey and bee pollen for the added crunch. Expect a burst of floral notes, elevating this dessert from merely marvelous to absolutely bee-spoke.
Lavender-Infused Honey Ice Cream with Bee Pollen Recipe
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Serves: 4-6
Ingredients:
• Ingredients:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 2 tablespoons dried lavender flowers
• 5 egg yolks
• Pinch of salt
• Bee pollen, for garnish
Instructions:
1. Infuse Milk and Cream
> In a saucepan, combine the heavy cream, milk, honey, and lavender. Heat over medium until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes.
2. Prepare Egg Yolk Mixture
> In a bowl, whisk the egg yolks and salt until smooth.
3. Combine Mixtures
> Strain the milk mixture to remove lavender. Gradually whisk the hot milk mixture into the egg yolks to temper them. Return everything to the saucepan.
4. Cook Custard
> Cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon.
5. Chill & Churn
> Transfer the custard to a bowl and chill in the refrigerator until cold, at least 4 hours or overnight.
> Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.
6. Serve:
> Serve the ice cream garnished with bee pollen for a delightful crunch and burst of flavor.