This recipe came from one part necessity and another curiosity. Here we’ve created an ice cream that is stable at room temperature, incredibly aromatic, and unarguably delicious.

Makes 2 quarts

Chef Jamie Simpson


2½ cup heavy cream

1½ cup milk

1 bunch lavender, optional (6-8 stems with leaves)

8 fresh egg yolks

½ cup white sugar

½ cup raw uncrystalized honey

1/8 teaspoon sea salt

3/4 cup unrefined beeswax from your local bee keeper. (Gently melted on the stove.)



1. In a 2 quart saucepan over medium low heat, bring the cream, milk, lavender to a very low simmer.

2. Meanwhile, cream the egg yolks, sugar, honey, and salt on high in a blender until the mixture is very light in color and fully incorporated.

3. Remove the lavender from the milk/cream mixture and discard it.

4. Then, with the blender running, temper the egg yolk base by adding the hot milk mixture in very small amounts (so the egg doesn’t cook). Continue until all of the milk mixture has been incorporated to make a custard base.

5. 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 whisk constantly until the base thickens enough that it will coat the back of a spoon. This custard is called Crème Anglaise.

6. Remove from heat and slowly blend the melted bees wax into the Crème Anglaise.

7. Shift the entire contents to a blender and blend on high for 30 seconds.

8. With a fine mesh sieve, strain out any wax solids that have not been incorporated and chill the mixture in an ice bath.

9. Once it’s cold, transfer to a standard residential ice cream maker and churn to desired consistency based on the manufactures recommendations.