Lavender and Vanilla Bean Ice Cream Sandwiches

Ingredients - Serves 6

• Vanilla extract - 1 teaspoon
• Egg - 1
• Granulated sugar - 1/2 cup
• Unsalted butter - 1/2 cup, softened
• Salt - 1/4 teaspoon
• Baking powder - 1/2 teaspoon
• All-purpose flour - 1 1/2 cups
• Vanilla extract - 1 teaspoon
• Egg yolks - 4
• Vanilla bean - 1, split and seeds scraped
• Granulated sugar - 3/4 cup
• Whole milk - 1 cup
• Heavy cream - 1 cup
• Dried lavender buds - 2 tablespoons

Let's Get Started

1. In a small bowl, combine the dried lavender buds with 1/4 cup of hot water. Let steep for 10 minutes, then strain out the lavender.
2. In a saucepan, heat the heavy cream, milk, sugar, vanilla bean seeds, and lavender-infused water over medium heat until it reaches a simmer. Remove from heat.
3. In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
5. Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
6. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
7. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
8. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
9. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use a cookie cutter to cut out desired shapes for the ice cream sandwiches. Place the cut-out dough shapes onto the prepared baking sheet.
11. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
12. Once the cookies are cooled and the ice cream custard is chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
13. Scoop the churned ice cream onto one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies and ice cream.
14. Place the ice cream sandwiches in the freezer for at least 2 hours to firm up before serving.
15. Enjoy the delicious lavender and vanilla bean ice cream sandwiches!

Dietary Info

• Dish Type: Dessert
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Calories: 250
• Fat: 12g
• Carbs: 30g
• Protein: 4g
• Sodium: 50mg
• Sugar: 20g