Use wild lavender honey in this ice cream for an extra floral note.


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Serves 4

You will need:

1⁄2 vanilla pod
2 cups whole milk
1 cup heavy cream
6 to 8 fresh organic lavender stalks
4 tablespoons honey
5 large egg yolks
1⁄2 cup sugar
  1. Use a sharp knife and split the vanilla bean. Scrape out the seeds.
  2. Place in a pot with milk, cream, lavender, and honey. Stir until warm but not boiling.
  3. Let the mixture sit for 10 minutes.
  4. Whisk eggs and sugar until light and creamy.
  5. Heat up the milk mixture and remove the lavender.
  6. Pour the warm milk into the eggs while whisking and pour it back into the pot.
  7. Heat it up, stirring until it thickens (do not let it boil).
  8. Cool and pour into an ice cream maker.
  9. Churn and freeze.
  10. Serve with some edible flowers, pistachio, and extra honey on top.


Photography by Photography by Aina C Hole | Food+styling by Marianne Gjengedal

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