Recipe - Lavender Honey Ice Cream

1 cup Milk
4 ounce Lavender honey
2 Egg yolks
One half cup Heavy cream

Bring the milk to a boil, & add the honey. Stir & bring back to the
boil. Meanwhile whisk the egg yolks in a bowl for 1 minute, add the
cream, whisking until mixed. Add the boiling milkhoney mixture &
whisk vigourously (you can do the last two steps in a food processor)
Color it with a very little food coloring, or blueberry juice, if you
must. Strain into an electric icecream maker, & churn & freeze until
the mixture sets. Alternatively (and not as good a texture) freeze in
a shallow plastic container, taking out & whisking well when half
frozen.

Things to serve it with: Almond tuile Red summer fruits (and a
raspberry coulis) Poached pears with chocolate sauce as a filling for
profiteroles or choux pastry eclairs/choc sauce

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip