Method:
1. Combine the half-and-half and honey in a medium size saucepan and bring to a boil over medium heat, stirring to incorporate the honey. Add the lavender blossoms and cook 1-minute more. Remove from the heat and let the blossoms steep in the mixture for 1 hour.
2. Strain the blossoms from the mixture and discard. Return the strained mixture to the stove and heat until hot to the touch, but not boiling. Using an electric mixer, beat the egg yolks and sugar together in a medium size bowl until thick and pale. With the mixer on low, slowly add 1 cup of the hot mixture to the yolks to temper them.
3. Combine the yolk mixture with the rest of the hot cream in the saucepan. Stir this mixture gently and constantly over medium heat until it forms a custard thick enough to coat the back of a spoon, 7 to 10 minutes. Take care not to let the mixture boil.
4. Stir the heavy cream into the custard and then refrigerate until cold. Transfer the chilled custard to an ice cream maker and process according to the manufacturer\’s instructions. The honey in the ice cream may cause the mixture to take a little longer than normal to freeze and will make the ice cream slightly softer. Store the ice cream in the freezer and scoop whenever the craving strikes.
2 cups half-and-half
One-half cup lavender or other wildflower honey
2 tablespoons untreated fresh or dried lavender blossoms
6 large egg yolks
One-half cup sugar
One and one-half cups heavy (or whipping) cream
This article appears in October 2024.