Ingredients

The following ingredients have 4 Servings
  • 2 cups heavy cream
  • 2 cups whole milk
  • ⅔ cup honey
  • ⅓ cup white sugar
  • 2 tablespoons dried lavender (culinary grade)
  • 7 egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup diced peaches
  • 1 tablespoon white sugar
  • ½ lemon (juiced)

Instruction

  • Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender steep. Do not bring to a boil.
  • Strain lavender and pour mixture into separate bowl. If it's still warm, proceed to step three. If not, gently reheat on the stove just until warm.
  • Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.
  • Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
  • Allow to cool and then cover the top of the custard with plastic wrap and refrigerate until cold, preferably overnight.
  • Place custard in ice cream maker and churn according to manufacturer's directors. Pour into an airtight container and freeze for a few hours.
  • For peach compote, cook the peaches and sugar over medium heat until the mixture thickens. Mash with a fork or potato mash until it reaches desired consistency. Turn off heat and stir in lemon juice. Serve either warm or cold. Enjoy!