A specialty of the city of Digne,
the lavender ice cream honors the subtle aromas of lavender and honey.
For 4 people: 30 cl of whole fresh milk, 30 cl of whole cream, 50 g of lavender honey, 30 g of dried lavender flowers, 4 organic egg yolks, 30 g of sugar.
Carry milk, cream and lavender honey to a simmering sensation. Add the lavender flowers, cover and let infuse 30 minutes. Filter.
Whisk the egg yolks with the sugar. Pour the milk with the lavender in net without stopping to mix, then reserve everything in the pot where the milk to be heated. Cook over low heat, stirring constantly, until the cream coats the spoon.
Let cool to room temperature, then place 2 hours in the fridge. Then pass the preparation to the ice cream maker.
