Beeswax Ice Cream

Step 1

In a medium saucepan, add the milk and lavender and bring to a very low simmer on low heat. After 1 minute simmering, remove from heat and let the mixture rest for 2 minutes to allow the lavender to infuse the milk. Stir constantly to prevent sticking or burning the mixture at the bottom of the pot.

Step 2

Meanwhile, add cream, egg yolks, sugar, honey and salt to the container of a Vitamix blender. Start blending from low to high velocity until the mixture is fully incorporated and turns very light in color. Continue blending at medium speed and move on to the next step.

Step 3

Remove the lavender from the milk mixture and discard. With the blender running, temper the egg yolk base by adding the hot milk mixture in very small amounts. Be very careful when adding the mixture so the egg yolk base does not overcook. Continue until all of the mixture has been incorporated to make a custard base.

Step 4

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 mix constantly with a rubber spatula (it can take as long as 15 minutes).

Step 5

The base needs to thicken enough that it will coat the back of a spoon. The end result will be a custard mixture called crème anglaise.

Step 6

Remove from heat and slowly blend the melted beeswax into the crème anglaise. Move all contents to a blender and blend on high for about 30 seconds, being very careful with the speed and temperature of the mixture, as high-speed blenders can heat up a product. With a fine-mesh sieve, strain out any solids that have not been incorporated. Chill the mixture in an ice bath.

Step 7

Once it is cold, transfer to a standard ice cream maker and churn to desired consistency based on the manufacturer’s recommendations. Portion with quenelle spoons and serve as desired.