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Honey Lavender Ice Cream
- 1/2 cup honey (I used a local honey)
- 1/4 cup dried or fresh lavender leaves (I used fresh)
- 1 1/2 cups whole milk
- 1/4 cup sugar
- pinch of sea salt
- 1 1/2 cups heavy cream (I used organic)
- 5 large egg yolks (preferably organic and free-range)
Directions:View on Bunky Cooks
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