This ice cream was truly inspired by my husband’s heritage. The Greeks use honey in almost all of their desserts, and I was able to find some old recipes for honey and lavender flavored yogurt in my mother-in-laws recipes. This evolved into the idea of an ice cream of the same flavor. Lavender and honey are such a natural combination. It is sweet and has a wonderful, unique floral aroma. These two flavors pair beautifully with the allspice and lemon zest in the cake, and the sweetness of the plums and brown sugar. However, it is quite nice on it’s own too.

Lavender-Honey Ice Cream

-5 sprigs of Lavender, or 3 Tbs dried lavender tied in cheese cloth
-2 1/2 cups whole milk
-2/3 cup heavy cream
-3/4 cup honey
-2/3 cups yogurt

1) In a saucepan, heat the milk with the lavender, when the milk begins to boil, remove from the heat and set aside for at least 30 minutes.

2) Remove the lavender sprigs or “sachet”, and put the milk back on the stove. Bring the milk to a boil again, and remove from the heat

3) In a separate small saucepan, or in the microwave, heat honey until just melted.

4) In a stainless steel bowl, whisk eggs, until thick and fluffy. Gradually add the honey in, a little bit at a time, while still whisking. Then gradually whisk in the boiled milk, constantly whisking.

5) Set the bowl over a pot of simmering water. Don’t let the bottom of the bowl touch the water.

6) Whisk until thickened to a custard, about 8 minutes. Strain the custard through a fine sieve or chinoise.

7) Cover the custard with plastic wrap, right on the surface, to avoid a skin. Let cool.

8) When the custard is cool, stir in the cream and the yogurt. Put in an ice cream maker, and follow directions.

9) Serve with a drizzle of honey, and a lavender flower if available.