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1
Make the ice cream.
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2
Place a shallow layer of ice cubes or crushed ice on the bottom of a 6-quart bowl.
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3
Add a little water to the ice and sit a 3-quart bowl directly into the ice, pushing it down so its secured.
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4
Place a triple-mesh wire sieve over the smaller bowl.
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5
Pour the cream and milk into a 3-quart heavy-bottomed saucepan.
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6
Using a sharp knife, slit the vanilla beans lengthwise through the top skin only.
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7
Open the beans and, using the dull side of the knife, scrape down the length of the beans, removing their seeds.
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8
Whisk the seeds into the cream, dispersing them throughout, then whisk in the lavender.
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9
Place the pan over medium-low heat and scald the liquid, but do not let it simmer.
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10
Meanwhile, beat the egg yolks in a bowl using either an electric mixer or a whisk, while gradually adding the sugar, until the mixture is thick yet very light in texture and a pale lemon color.
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11
Lower the speed of the mixer to slow and add a ladle of the scalded cream mixture (a little at a time at first to temper the yolks).
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12
Slowly add more and more of the hot cream while mixing continuously and, when the bottom of the bowl feels hot, add the rest of the cream in a steady stream.
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13
When all of the hot liquid is added, pour the contents of the bowl back into the saucepan, off the heat.
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14
Use a rubber spatula to scrape any remaining mixture off the bottom of the bowl and into the saucepan, and place the pan over low heat.
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15
Cook the custard, stirring constantly with a wooden spoon, until the mixture is thickened and coats the back of the spoon, about 3 minutes once the mixture becomes hot throughout.
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16
(To check the consistency of the custard, always remove the pan from the heat first, to prevent accidental curdling.)
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17
Pour the cooked custard through the sieve over the chilled bowl and discard anything that remains in the sieve or on the bottom of the pan.
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18
Stir in the vanilla and salt, and drape a clean kitchen towel or paper towel over the top of the bowl.
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19
Let the custard cool to just warm, stirring occasionally, before placing both bowls in the refrigerator to cool the custard thoroughly.
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20
(If time is an issue, add more ice to the larger bowl, going up the sides, which will speed up this initial chilling process.)
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21
To churn and store the ice cream, transfer the well-chilled custard to the bowl of an ice cream maker and follow the manufacturers instructions.
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22
After churning, store the ice cream in a sealed container in the freezer.
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23
Prepare the figs.
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24
Preheat the broiler with the rack as close as possible to the heating element.
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25
Line a shallow baking sheet with aluminum foil (shiny side up) and lay the quartered figs cut sides up on the prepared sheet.
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26
Brush the cut sides of the figs with melted butter and sprinkle them with sugar.
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27
Broil the figs until they are warmed through and the sugared surface is bubbling.
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28
Use tongs to place the broiled figs on top of individual scoops of lavender ice cream, and serve right away.
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29
Variation:
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30
Old-fashioned French Vanilla Ice Cream
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31
Omit the lavender and keep everything else the same.
