With lavender in the ice cream, you perfume the cream used in the ice cream base – but be careful not to let the lavender steep for too long. In this recipe, the lavender ice cream is layered with irresistible honey caramel when serving.

Photo and recipe by Morten Heiberg, from the book «Heibergs is».

How to make lavender ice cream

1. Infuse the cream
   Pour the milk, cream and salt into a small heavy-bottomed saucepan. Add the lavender flowers and heat to just below boiling point. Take the pan off the heat, cover and leave to infuse for approx. 10 minutes.
2. Strain and reheat
   Strain the lavender cream and gently reheat it in a saucepan.
3. Temper the yolks
   Lightly whisk the egg yolks and sugar in a bowl. Pour a little of the warm lavender cream into the yolks while whisking constantly so they get used to the heat, then pour in the rest.
4. Cook the custard
   Pour everything back into the pan. Let the custard thicken over low heat, stirring constantly with a spatula, until it reaches 85 °C. It must NOT boil! Use a digital thermometer to check the temperature.
5. Cool quickly
   Immediately pour the custard through a sieve into a bowl. Place the bowl in an ice-cold water bath and cool quickly to approx. 4 °C, stirring regularly. Change the water if needed so it stays cold. Blend with a stick blender until completely smooth, pour into an airtight container and refrigerate until completely cold.
6. Churn
   Pour the mixture into the ice cream maker and start it. The ice cream takes approx. 60 minutes. Keep an eye on it towards the end and take it out as soon as it is ready – it hardens quickly.
7. Freeze
   Store the ice cream in an airtight container in the freezer until serving. If it has been in the freezer for a long time and become hard, let it temper in the fridge for approx. 30 minutes before serving.
8. Serve
   Layer the ice cream and honey caramel in tall glasses, like a trifle. Serve immediately.