#raspberryswirl

Enjoy the delicate flavors of honey ice cream with lavender added to it, topped with a rich raspberry swirl and a hint of vanilla. This cool treat is great for the summer or whenever you want a sweet break.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup honey. 2 tablespoons dried lavender buds. 1 vanilla bean, split and scraped. 1/2 cup fresh or frozen raspberries. 1 tablespoon sugar.

Instructions: Put heavy cream, whole milk, honey, and dried lavender buds in a saucepan. Stir the mixture every once in a while over medium-low heat until it just begins to simmer. Take it off the heat and let it sit for 30 minutes. Using a fine-mesh sieve, strain the mixture into a clean bowl. Press down on the lavender buds to get the flavor out of them. Throw away the lavender buds. Put the mixture in the fridge for at least four hours or overnight to cool it down. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Mix the sugar and raspberries in a small saucepan over medium-low heat while the ice cream is churning. This will make the raspberry swirl. It will take about 5 to 7 minutes of cooking, stirring every now and then, until the raspberries break down and the mixture gets a little thicker. Take it off the heat and let it cool down all the way. Whisk the ice cream and raspberry swirl together until they are both cool. Then, put them in a container that can go in the freezer and gently swirl them together with a spoon. Put the ice cream in the freezer for at least four hours, or until it's solid. Ice cream with a hint of vanilla and raspberry swirls should be served in scoops.

Prep Time: 20 minutes

Cook Time: 10 minutes