Ingredients
Method
- In a large saucepan, combine the milk and cream. Split vanilla beans lengthwise. Using a small paring knife, scrape out the seeds and add the seeds and pods to milk mixture. Add the orange zest and lavender buds. Bring to a boil over medium heat. Immediately turn off and remove from heat. Cover and allow flavors to steep for about 30 minutes.In a medium bowl, combine yolks and sugar and whisk for 2-3 minutes until pale yellow and sugar is dissolved. Reheat milk mixture until hot but not boiling and slowly pour about ⅓ of the milk mixture into the eggs, whisking constantly. Continue streaming in remaining yolks and whisk to combine. Pour this milk-cream-yolk-sugar mixture back into the saucepan and cook, stirring constantly until mixture thickens and coats the back of a spoon, leaving a distinct track when you drag your finger across it, about 7-10 minutes. Don't let the mixture boil. Strain into a large shallow container and stir in the orange juice.Let cool to room temp, then chill until completely cold, about 2 hours. Process according to ice cream machine directions, using a very cold chiller container, about 20 minutes. Scrape into a shallow container, cover and chill when firm enough to scoop, about 2 hours.