There are places that, for many reasons, are particularly agreeable to live in, so-called places of the soul where it is simply good to be alive, especially if you love gastronomic traditions and beautiful landscapes. One of the corners of the world where it is still possible to dream in this way is Provence: this French soil, rich in lavender fields, offers the visitor wonderful views and an irresistible and heady scent from the flowers. So here is our recipe for lavender ice cream, a truly refined delicacy that, if prepared with love and attention to detail and an appreciation of the craft of homemade desserts, will leave your dinner party guests speechless. So, go into the kitchen and let yourself be guided through our recipe for this intoxicating and tempting specialty, perfect for rounding off a dinner party: your guests will appreciate it.
Heat the milk and cream in a saucepan and when they reach boiling point, remove from the heat and infuse for half an hour with the lavender flowers. Meanwhile, beat the egg yolks, sugar and honey with an electric mixer until they become light and fluffy. When the milk has cooled a little and taken on the lavender aroma, pass it through a sieve and mix in the beaten egg, whisking it in well. Put the mixture back on a low flame: keep the heat low and stir constantly to make sure the egg does not curdle. When you get a fluid consistency which is not too liquid, remove from the heat and let it cool. Once cold, decant the mixture into an ice cream maker and stir for 1 hour. Serve with some fresh lavender flower to decorate.
Very slowly bring to a boil the creamy lavender mixture, stirring constantly and taking care that it doesn’t thicken suddenly.