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Start by separating egg yolks, you can use the remaining egg whites for something else, like mini meringues or pavlova. Egg whites will keep in the fridge for up to two days, or freeze it for up to 3 months!
Combine cream, milk, 100 grams of honey and a few sprigs of lavender in a small saucepan. Be careful with the lavender, if you use too much it will taste a bit soapy.
Heat on low heat, but make sure to not over cook it and won't let it become too hot. You can set it aside for a while, but not too long, because the lavender will be too strong.
Use your stand mixer for this, or if you're going to do it manually-- a large clean bowl and a whisk. Add in egg yolks and turn the speed up to high and let the machine do it's work, until the mixture becomes foamy and pale.
Remove the lavender from the cream mixture and then gently pour the cream mixture into the bowl of your stand mixer. Make sure to keep mixing while you do this, to prevent the egg yolks from solidifying. It also helps to prevent lumps forming.
Pour the mixture back into the small saucepan and turn down the heat to the lowest setting. Keep stirring with a spatula, to prevent burning. It's best to use a silicone spatula for this, plus it's also easier to clean.
You can tell if the mixture is ready by running your (clean) finger over the spatula. If a clear path shows, it's ready. If you want to add some lemon zest, you can add it now and then let the mixture cool off to nearly room temperature.
Cover and put in the refrigerator until completely cooled off.
On to the most easy part of making ice cream! Pour the mixture into the ice cream maker and let run for about 40 minutes, depending on your machine.
When done, remove the ice cream from the ice cream maker and place into the freezer. Enjoy!