The Marché d’Aligre is the liveliest market in Paris. In the center, there’s a marvelous épicerie, with bins brimming with things familiar and unusual: various grains and spices, plump dried fruits, organic honey, bars of chocolate, and artisan candies from all over France. It’s my one-stop shop for anything délicieux! When I stopped by to get some lavender flowers, José Ferré, the proprietor, shooed me away from the basket in his window and stepped into the back room. A minute later he returned dragging an enormous sack of dark purple lavender flowers that had just arrived from Provence. He gestured toward the bag, so I stuck my head in and inhaled deeply. The perfumed bouquet of the freshly harvested lavender flowers was ethereal. Of course, those lavender flowers made amazing ice cream. Try to find the most fragrant lavender flowers you can, wherever you live, and be sure to use lavender flowers that are intended for consumption.

　　

Ingredients

makes about 1 quart (1 liter)

　　1/2 cup (125 ml) good-flavored honey

　　1/4 cup (8 g) dried or fresh lavender flowers

　　1 1/2 cups (375 ml) whole milk

　　1/4 cup (50 g) sugar

　　Pinch of salt

　　1 1/2 cups (375 ml) heavy cream

　　5 large egg yolks

　　

Step 1

Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.

　　

Step 2

Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the cream.

　　

Step 3

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

　　

Step 4

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.

　　

Step 5

Chill the mixture overnight in the refrigerator. The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

　　

Variation

Step 6

To make Honey-Sesame Ice Cream, follow the recipe but omit the steps that call for infusing lavender flowers in the honey and the custard. Prepare one recipe of Honey-Sesame Brittle (page 204) and crumble it into the ice cream during the last few minutes of churning.

　　

Perfect Pairing

Step 7

To make Figs Roasted in Pernod, for 4 to 6 servings, slice 10 fresh figs in half and place them in a baking dish. Drizzle with 3 tablespoons (45 ml) of good honey (such as lavender honey) and 2 tablespoons Pernod. Cover with aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes, until tender. Serve the figs warm or at room temperature, along with some of the sauce and a scoop of Lavender-Honey Ice Cream. Top with a few strips of Candied Citrus Peel (page 178) if you like.

　　The Perfect Scoop