Cacao Lavender Ice cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup Alvari Creamed Honey with Cacao
• 4 egg yolks
• 1 tbsp dried lavender flowers (plus extra for garnish)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Infuse Cream: Heat cream and lavender until it simmers. Remove from heat, steep for 20-30 minutes, then strain.

2. Make Custard: Whisk egg yolks. Heat cream and milk with salt. Slowly add to yolks, then cook until thickened.

3. Add Honey & Cacao: Remove from heat, stir in honey and vanilla. Cool to room temperature.

4. Chill: Refrigerate for 4 hours or overnight.

5. Churn: Pour mixture into an ice cream maker and churn.

6. Freeze: Transfer to a container and freeze for 4 hours.

7. Serve: Scoop and garnish with lavender flowers.

Enjoy!