By Chef Laura Frankel
The lavender adds a lingering floral flavor that keeps you coming back for another spoonful. I will never make vanilla ice cream without adding lavender.
1 cup whole milk
2 cups heavy cream
Pinch of kosher salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 tablespoons dried lavender flowers
5 large egg yolks
1 teaspoon pure vanilla extract
Heat the milk, cream, salt, vanilla bean, lavender and sugar in a saucepan until the mixture is hot but not boiling. Cover, remove from heat, and infuse for one hour.
In a large mixing bowl whisk together the egg yolks.
Rewarm the milk then gradually pour some of the milk into the yolks, whisking like mad as you pour! Add the entire mixture back to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula (about 3 minutes).
Strain mixture through a mesh sieve. Add the vanilla extract and refrigerate to chill thoroughly. Preferably overnight
Process the custard in your ice cream machine according to manufacturer's instructions.
Recipe: kosher, dairy