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Lavender Ice Cream

Carrie Brown, Jimtown Store


This is a recipe from Jimtown friend Sarah Scott, Executive Chef for Robert Mondavi Winery. I first made this with Sarah in the South of France where the cream is richer than can be imagined.


12 egg yolks

˝ c granulated sugar

˝ cup (4 oz.) Hector’s Lavender Honey

4 sprigs lavender

2 c milk

2 c heavy cream

˝ vanilla bean (split)

Pinch of salt


Whisk together the egg yolks and sugar in a mixing bowl, set aside.


Gently heat the lavender honey in a small saucepan with 2 sprigs of lavender. Remove from the stove and cool slightly.


In a heavy bottom saucepan on medium heat, stir together the milk, cream, vanilla bean, pinch of salt and remaining 2 sprigs of lavender. While the milk is heating whisk the honey into the egg yolks and set aside. When the milk just starts to bubble, take the pan off the heat and whisk some of the hot milk mixture into the honey egg yolks to temper, then whisk the tempered yolks back into the hot milk mixture. Return the pot to the burner and cook over medium heat stirring constantly until slightly thickened – about 7 minutes. The internal temperature should reach approximately 170° and a trail should remain when you trace your finger on the back of the spoon (or heat resistant spatula).


Pour the custard into a bowl set in an ice bath and cool stirring occasionally. Strain custard and chill.


Make ice cream according to the directions for your ice cream maker.


Yields 1˝ quarts.


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