This ice-cream is the most requested in our house. Kevin has no will power and will finish a full quart in one seating if left to his own devices.

CHOCOLATE LAVENDER ICECREAM

Makes 1 Quart

3 1/2 cups Full Fat Lactaid Milk
7g Lavender Buds
5 Large Egg Yolks
1/4 cup Coconut Sugar
230g Dark Chocolate Chips (I use Valrhona Guanaja 70% or Guittard's 62% chocolate which you can find at Sprouts. You need at least 60% cacao. The dark chocolate compliments the lavender better. Valrhona also sells a sugar free dark chocolate called Xocoline which we use and love. No weird after taste like most sugar free chocolate has.)

HONEY CACAO NIBS DRIZZLE

1/4 cup Roasted Cacao Nibs (we love this one)
3 tablespoons Clover Honey

Bring 3 cups milk to 65C/150F. Add in lavender buds to infuse for at least 2 hours. Be careful not to overheat milk and cook lavender buds. Overheating causes lavender milk infusion to taste bitter.

Whisk egg yolks and coconut sugar together in a medium bowl and set aside.

Strain lavender buds from milk infusion and bring 3 cups to almost boiling. Pour about 1 cup hot lavender milk into egg yolks mixture, whisk and pour the mixture back into pot and whisk until mixture thickens.

Strain thickened mixture into chocolate chips, mix quickly with a spatula until well-incorporated. Mix in remaining 1/2 cup milk.

Pour into heat proof container, let cool, cover tightly with cling film and chill in refrigerator overnight or until completely cold.

Mix cacao nibs and honey together. Set aside at room temperature until ready to serve.

Churn cooled mixture in ice-cream maker according to instructions. Make sure mixture is very cold otherwise it will not churn properly.

Enjoy freshly made gourmet ice-cream with Honey Cacao Nibs Drizzle.

P.S. More recipes...