Servings: Serves 12
In a large saucepan combine milk and heavy cream. Split vanilla bean lengthwise. Using a small paring knife, scrap out seeds and then put seeds and pod into milk mixture. Add 5 teaspoons orange zest and 5 lavender sprigs to milk mixture. Bring to a boil over medium heat. Remove from heat and allow flavors to steep for 30 minutes.
Meanwhile, finely chop remaining lavender sprig and set aside with remaining teaspoon orange zest. In a medium stainless steel bowl, combine yolks and sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and sugar is dissolved.
Reheat milk mixture until very hot but not boiling, and slowly pour about a third of it into eggs, whisking constantly. Then pour this mixture back into the saucepan with remaining milk. Over medium heat, stir constantly with a wooden spoon until thick and can coat the back of the spoon. Do not let it boil. Remove bean pods and strain mixture into a large bowl. Add remaining lavender, orange zest, and orange juice and allow the mixture to cool to room temperature, stirring occasionally.
Refrigerate for at least 2 hours. (Ice cream can also be made one to two days in advance.) Using an ice cream machine, process according to manufacturer's instructions. Serve when firm enough to scoop.
From the July 2001 issue of O, The Oprah Magazine
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