📖 Instructions

1. **Get Started:** Begin by preparing the lavender-infused ice cream. This needs to chill for several hours, ideally overnight, to allow the flavors to meld properly. So, plan ahead!
2. **Infuse the Cream:** In a heavy-bottomed saucepan, combine the heavy cream and dried lavender buds. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not boil! Boiling can make the cream scalded and not that great.
3. **Steep and Strain:** Remove the saucepan from the heat and cover. Let the lavender steep in the cream for 30 minutes. This will infuse the cream with that beautiful floral aroma. After steeping, strain the cream through a fine-mesh sieve into a heatproof bowl, pressing on the lavender buds to extract as much flavor as possible. Discard the spent lavender.
4. **Whisk and Chill:** Add the honey, vanilla extract, and salt to the infused cream. Whisk until well combined. Cover the bowl with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight. This step is CRUCIAL for a smooth and creamy ice cream.
5. **Churn the Magic:** Once the cream is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream should be thick and creamy, with a soft-serve consistency. This typically takes about 20-25 minutes, but be sure to check your specific machine's instructions.
6. **Harden the Ice Cream:** Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden completely. This will make it easier to scoop and assemble the sandwiches. Freezing for longer, like overnight, is totally fine too!
7. **Honey-Kissed Graham Crackers:** While the ice cream is hardening, prepare the graham crackers. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
8. **Glaze the Crackers:** In a small bowl, whisk together the melted butter and honey. Brush the mixture evenly over the graham crackers. Don't skimp on the glaze! It's what gives them that amazing flavor and texture.
9. **Bake to Perfection:** Arrange the glazed graham crackers in a single layer on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden brown and the honey glaze is bubbly. Keep a close eye on them, as they can burn quickly. Burnt graham crackers are not good graham crackers!
10. **Cool Completely:** Remove the baking sheet from the oven and let the graham crackers cool completely on the baking sheet. They will crisp up as they cool. Trust me, patience is key here. Warm graham crackers are too soft to work with.
11. **Assemble the Sandwiches:** Once the ice cream is firm and the graham crackers are cool, it's time to assemble the sandwiches! Working quickly, scoop a generous amount of ice cream onto the flat side of one graham cracker. Top with another graham cracker, flat side down, pressing gently to create a sandwich.
12. **Neaten and Freeze (Optional):** Use a knife or spatula to smooth the edges of the ice cream sandwich. If desired, you can wrap the sandwiches individually in plastic wrap and freeze for another 30 minutes to an hour to firm them up even more. I usually skip this step, because I lack patience.
13. **Serve and Enjoy:** Serve the Honey Lavender Ice Cream Sandwiches immediately, or store them in the freezer for later. These are best enjoyed fresh, but they will keep in the freezer for up to a week. And if you are really feeling wild, sprinkle a little bit of edible glitter on the edges!