Honey Lavender Goat Milk Ice Cream

Pour goat milk into a sauce pan.

Crush lavender with a mortar and pestle or grind just barely in a food processor. If you have more intact lavender buds, when you take a bite of your finished ice cream, you’ll be biting into them, thus resulting in a very strong lavender flavor. I like a good mix of whole buds and ground ones.

Beat egg yolks in a large bowl until they are smooth and lemon colored.

Add lavender into the goat milk in your sauce pan and bring it barely to a simmer so the milk is hot, then remove from heat. You can leave the flowers in or strain them out. I leave mine in.

Pour the honey into the milk in a steady stream while whisking. When it is all mixed in, add a little of the milk mixture into the eggs, whisking constantly to temper them. Add the rest of the milk and honey mixture into your eggs.

Cover with plastic wrap and chill in your fridge for a few hours until cold or overnight.

When well chilled, pour it into your ice cream maker and process for about 30-40 minutes. This should make about a quart.