1½ cups heavy cream
1½ cups milk
1⁄2 cup honey
2 tbsp dried lavender
Add the heavy cream, milk, honey, and lavender to a medium saucepan set over medium heat. Stirring occasionally, cook until the lavender cream mixture is steaming.
Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Allow it to rest at room temperature for 15 minutes.
Using a fine-mesh sieve, strain the lavender cream and discard the solids.
Chill the mixture for 1 hour and then freeze it in an ice-cream maker according to the manufacturer’s instructions.
Serve in bowls or cones and enjoy.
Sugar: 1120g
:
Calcium: 297mg
Calories: 4607kcal
Carbohydrates: 1127g
Cholesterol: 175mg
Fat: 48g
Fiber: 3g
Iron: 6mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 2g
Potassium: 955mg
Protein: 10g
Saturated Fat: 30g
Sodium: 152mg
Vitamin A: 1947IU
Vitamin C: 7mg
