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Dessert
6 - 8 servings
15 minutes
15 minutes
Chef Andrew Faulkner
1 1/2 cups oregano (packed)
1/4 cup lavender
1/2 cup water
3/4 cup sugar
2 teaspoon honey
3 cups milk
1 cup heavy cream
1 cup sugar
12 large egg yolks
1 vanilla bean
Fill a small bowl with ice water and set aside.
Bring a small saucepan of water to a boil and blanch the oregano and lavender for 10 seconds. Remove the herbs with a slotted spoon and quickly plunge into the ice water.
Strain the herbs and purée in a blender with the water, sugar and honey.
In a heavy saucepan, combine the milk, cream and ¾ cup of sugar, bring to a simmer.
Whisk together the egg yolks and remaining ¼ cup of sugar.
Remove the milk mixture from the heat and add a little to the egg yolk mixture (to warm it up), whisking constantly to keep the yolks from curdling.
Once warm, pour the egg yolk mixture into the hot milk, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon.
Strain the custard, stir in the herb purée and chill overnight.
Freeze in an ice cream maker according to the manufacturers instructions.
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