Lavender Blueberry Honey Ice Cream

To a large saucepan, add heavy cream and whole milk. Heat over medium, and bring mixture just to a simmer, stirring frequently. Remove from heat.

In a large bowl, whisk together eggs yolks until light in color. Add sugar and honey and whisk until smooth. Temper cream mixture into egg mixture by adding a little at a time while constantly whisking. Once about half of cream mixture has been added to egg mixture, pour egg mixture into saucepan, whisking constantly. Return pan to stove, and place over low heat. Continue cooking, stirring frequently, until mixture has thickened to the point where it coats the back of a spoon (or reaches a temperature of 170ºF—use a thermometer to make your life easier).

Transfer mixture to a large bowl or container and bring to room temperature, about 20–25 minutes. Stir in vanilla extract and lavender essential oil. Cover and place mixture in refrigerator to chill for at least 4 hours.

Once ice cream base has chilled, pour it into bowl of an ice cream maker. Process according to manufacturer’s instructions to desired consistency, about 25–30 minutes. Fold in frozen blueberries and transfer to an airtight container.

Serve immediately for soft serve, or cover and freeze until you are ready to serve. Enjoy!

Makes 1 1/2 quarts.