• 2 Cups heavy cream

• 1 1/2 cups of half and half

• 1 vanilla bean

• 2 tsp of Vanilla bean paste

• 1 Tbsp Vanilla extract

• 4 XL Egg yolks

• 1 1/2 cups of sugar

• 1 (5.5 oz.) jar of Honey Lavender Bloom

DIRECTIONS

1. Start by making the custard base. In a med size stock pot over med-low heat add in the cream, half and half, and vanilla bean. Stir constantly until the mixture warms up. once warm remove from heat until needed. (This should take about 11 min).

2. Next, while the milk is warming in the stove, cream together the egg yolks and sugar in a med size bowl with a whisk. Whisk together until the mixture changes from bright yellow to a light almost white color.

3. Once the eggs are creamed and the milk mixture is warm, you will be ready to temper the creamed eggs before pouring it all back into the pot. Start by pouring in 1/2 a cup at a time of the warm milk into the bowl with the creamed eggs, whisking constantly to prevent the eggs from scrambling. Continue to add the warm milk mixture until you have added 1/3 to the creamed eggs. Now the eggs are tempered and are safe to add back into the pot with the remainder of the warm milk mixture.

4. Next, place the pot over med-low heat and stir constantly until the mixture becomes thick enough to coat the back of a wooden spoon. (This should take about 6-8 minutes). Once thick remove from heat and place into a glass bowl positioned on top of an ice bath. (Ice bath= lager bow with ice).

5. Now, add in your vanilla extract, vanilla bean paste and cut open the fresh vanilla bean and scoop out the beans into the bowl. Mix to combine and fully cool down the mixture before placing it into your ice cream maker..

6. To make the ice cream you will need to follow the instruction on your ice cream maker. At the last minute of the ice cream churning you can add in the Honey lavender bloom by drizzling it in from the top of the ice cream maker as its moving, this way it will distribute the honey throughout the ice cream.

7. When the churning process is finished place the ice cream into an air tight container and freeze for a minimum of 2 hours.

8. Scoop it up and enjoy!