Lavender ice cream with honey caramel and dates
brown sugar, packed
Step by step
Place the KitchenAid Ice Cream Bowl in in the freezer for 24-hours.
Make the honey caramel. Place the honey, brown sugar, and butter in a saucepan set on the stove on medium-high heat. Whisk constantly and bring the mixture to a light boil.
Then, remove from heat and whisk in the heavy cream, 1 ½ tsp vanilla extract, and salt. Pour the mixture into a bowl, cover with plastic wrap, and chill completely.
Make the lavender syrup. Place water and lavender buds in a saucepan and bring to a boil. Reduce heat to med-low.
Add the sugar and gently whisk to dissolve. Allow the mixture to cook for five minutes. Pour the mixture through a fine mesh sieve to remove the lavender buds, then stir in the remaining 1tsp vanilla and chill syrup completely.
Make the custard base. Insert the whisk attachment into the KitchenAid Stand Mixer and add the yolks and sugar into the mixing bowl. Set to speed 4, and whisk the mixture until light and fluffy, about two minutes. Set aside.
Pour the milk and lavender buds into a saucepan and warm on medium heat until it starts to lightly steam. Remove 100ml of the hot milk from the pan and slowly whisk it into the yolk mixture.
Then, pour the tempered yolk mixture back into the saucepan, whisking constantly while adding. Increase the heat to medium.
Use a pastry spatula to stir constantly, being sure to scrape the bottom to prevent scorching. Cook until mixture is thickened and coats spatula. DO NOT BOIL. Remove from heat and whisk in the heavy cream and vanilla. Strain the custard into a bowl through a fine mesh sieve. Cover the bowl with plastic wrap so that it touches the surface of the custard and chill for at least two hours.
When ready to churn the ice cream, remove the Ice Cream Bowl from the freezer and lock it into place on the stand mixer. Insert the dasher into the bowl and pour the lavender custard base into the bowl. Lock the mixer head in place, turn speed to Stir, and set the timer for twenty minutes.
At ten minutes into churning, add 60ml of lavender syrup; with one minute left on churn, add chopped dates and a tablespoon of the honey caramel.
Turn off the machine and layer the ice cream and remaining caramel in three layers into an airtight container, ending with a caramel drizzle. Freeze for six to eight hours.