Honey Lavender Gelato 🍯🌸✨

 New Recipe: Honey Lavender Gelato 🍯🌸✨

Ingredients:

• For the gelato base:

  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup honey
  • 2 tbsp dried culinary lavender
  • 4 large egg yolks
  • ½ cup granulated sugar

• For garnish (optional):

  • Fresh lavender sprigs
  • Drizzle of honey

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Instructions:

1. Infuse the milk and cream:

   • In a medium saucepan, combine whole milk, heavy cream, honey, and dried lavender.
   • Heat over medium heat until the mixture is steaming but not boiling. Remove from heat, cover, and let steep for 20 minutes.

2. Strain the lavender:

   • Strain the milk mixture through a fine mesh sieve to remove the lavender. Return the liquid to the saucepan and reheat gently.

3. Prepare the egg mixture:

   • In a separate bowl, whisk egg yolks and granulated sugar until pale and thick.

4. Temper the eggs:

   • Gradually add a ladle of the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Repeat with another ladle.

5. Cook the custard:

   • Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.

6. Chill the custard:

   • Remove from heat and let the mixture cool slightly. Cover and refrigerate for at least 4 hours, or until completely chilled.

7. Churn the gelato:

   • Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until it reaches a creamy consistency.

8. Freeze for firmness:

   • Transfer the gelato to an airtight container and freeze for 2-4 hours for a firmer texture.

9. Serve:

   • Scoop the gelato into bowls or cones. Garnish with fresh lavender sprigs and a drizzle of honey for a floral and sweet finish.

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Optional Variations:

• Substitute lavender with vanilla bean or fresh mint leaves for a different herbal flavor.
• Add crushed pistachios or white chocolate chips for texture.
• Use almond milk and coconut cream for a dairy-free version.