- 2 cups whole milk
- 1/3 cup honey
- 1 cup fresh Thai basil leaves
- 5 large egg yolks
- ¼ cup sugar
- 1 cup heavy cream
- Put milk, honey and lavender into a medium saucepan. Bring to a low boil over medium-high heat. Cover, and remove from heat. Let steep for five minutes. Pour through a fine sieve into a clean bowl; discard Thai basil.
- Mix egg yolks and sugar in a separate bowl on medium high speed until very thick and pale, about 3-5 minutes. Meanwhile, bring honey mixture to a simmer over medium-low heat.
- Add half of the hot honey mixture to yolk mixture, whisking until combined. Pour mixture back into saucepan; cook over low heat, stirring constantly, until mixture coats back of a wooden spoon.
Remove from heat; stir in cream. Pour through a fine sieve into a bowl set in an ice-water bath; let stand until cold, stirring occasionally. Transfer to an ice cream maker; freeze according to manufacturer’s instructions.