I used to buy ice cream from grocery stores. I thought ice cream was too cheap to worth making it from scratch at home. But then we eat a lot of home made desserts, our sweet teeth have started to get picky, and we found the store bought ice cream too boring. The flavours are pretty standard. And when you try to look for something special, it’s neither easy nor tasty. Normally it’s too sweet.

So when my daughter kept asking me to buy her blueberry ice cream, and I didn’t seem to have any luck, I decided to buy an ice cream maker, and make blueberry ice cream by myself. And you know what, here I found the bestest of the best ice cream – home made ice cream. You can control the sweetness, the yolkiness (in case you have cholesterol concerns), the fruitiness…Most importantly, you can create your own flavours.

Ingredients (about 1 quart):
1 cup whole milk
1 1/2 cups heavy cream
1/3 cup honey
1/2 teaspoon salt
2 tablespoons dried lavender
4 large egg yolks
1/4 cup granulated sugar
a drop of purple food colouring paste

Directions:
In a medium saucepan, combine milk, heavy cream, honey, salt and dried lavender. Bring mixture to simmer, until honey is dissolved. Remove from heat and set aside.
Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
Strain custard into another medium bowl, let cool over a bowl of iced water or chill in the refrigerator, stirring occasionally.
Process custard and food coloring in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.