Saveur

Photo: Peter D'Aprix

SERVES 6

This ice cream is best when made with true miel de lavande, French lavender honey from Provence, which is produced by bees that feed primarily on lavender blossoms, imparting a creamy texture and distinctive flavor and scent.

6 egg yolks
1⁄4 cup sugar
2 cups milk
5 tbsp. lavender honey

1. Beat egg yolks until thick and yellow, then slowly add sugar.

2. Scald milk, then pour into eggs and sugar in a thin stream, beating with a whisk. Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Cool and refrigerate until cold.

3. Pour into an ice cream maker and process according to manufacturer's directions. Keep ice cream frozen hard until use.

This article was first published in Saveur in Issue #1