Keto Lavender Honey Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl5oxshFU-c/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 2 tsp honey flavoring
• 1-1.5 tsp dried lavender flowers

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, honey flavoring, and lavender.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
I visited a lavender garden a few years ago, and they had this amazing lavender ice cream! It just so happened that my recent allulose purchase came with a free sample of honey flavoring. I put together honey+lavender🐝💐 This had a mellow floral note, and in NO way like grandma’s soap 🤣 I also got the lavender flowers at no charge because it didn’t register any weight when the cashier tried to scan it.