This recipe came from one part necessity and another curiosity. We did an event on Air Force One and had no freezers for the desserts. As a nod to aviation on the farm and a potential disaster cleverly avoided, we created an ice cream that is stable at higher temperatures, incredibly aromatic, and unarguably delicious. An homage to the amazing honey bee.
Makes 2 quarts
- 2 ½ cup heavy cream
- 1 ½ cup milk
- 1 bunch lavender
- 8 fresh egg yolks
- ½ cup white sugar
- ½ cup raw uncrystalized honey
- ⅛ teaspoon sea salt
- ⅔ cup gently melted, unrefined beeswax (from your local bee keeper)
Bring the milk, lavender, and cream to a very low simmer on low heat.
Meanwhile, cream the egg yolks, sugar, honey, and salt on high in a blender until the mixture is very light in color and fully incorporated.
Remove the lavender from the milk/cream mixture and discard it. Then, with the blender running, temper the egg yolk base by adding the hot milk mixture in very small amounts (so the egg doesn’t cook). Continue until all of the milk mixture has been incorporated to make a custard base.
Fill the bottom chamber of a double boiler with water and heat to a simmer over medium heat. Pour the custard base into the upper chamber of the double boiler and whisk constantly (it can take as long as 15 minutes) until the base thickens enough that it will coat the back of a spoon. This custard is called crème Anglaise.
Remove from heat and slowly blend the melted beeswax into the crème Anglaise. Shift the entire contents to a blender and blend on high for 30 seconds. With a fine mesh sieve, strain out any wax solids that have not been incorporated and chill the mixture in an ice bath. Once it’s cold, transfer to a standard residential ice cream maker and churn to desired consistency based on the manufacture’s recommendations.