On their own, honey, lavender, and vanilla beans aren't particularly overwhelming flavors. But when mixed together, some kind of magical taste fairies make them incredibly warm and refreshing at the same time; put this together with smooth, rich ice cream, and you've got quite the summer afternoon ahead of you.
Honey, Lavender, and Vanilla Bean Ice Cream
(adapted from The Perfect Scoop)
½ cup good quality honey
¼ cup dried or fresh lavender flowers
seeds from 1 large vanilla bean (scraped out)
1½ cups whole milk
¼ cup sugar
Pinch of salt
1½ cups heavy cream
5 large egg yolks
Heat the honey, 2 tablespoons of the lavender, and the vanilla in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
Warm the milk, sugar and salt in a medium saucepan.
Pour the cream in a large bowl and set a mesh strainer on top.
Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavour as possible, then discard the lavender and set the strainer back over the cream.
In a separate medium bowl, whisk together the egg yolks.
Slowly pour the warm mixture into the egg yolks, whisking constantly to avoid cooking, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream.
Add the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath. Chill the mixture overnight in the refrigerator.
The next day, before churning, strain the mixture, again pressing on the lavender flower to extract their flavour.
Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Note: I used vanilla bean-infused honey, so if you happen to have some around, you can use that instead and leave out the fresh vanilla.