Lavender and Vanilla Bean Ice Cream Sandwiches

Ingredients

• Dried lavender buds (1 tablespoon)
• Granulated sugar (1 cup (divided into 3/4 cup for the ice cream and 1/4 cup for the cookies))
• Whole milk (1 cup)
• Heavy cream (1 cup)
• Vanilla bean (1, split and seeds scraped)
• Egg yolks (4)
• Vanilla extract (1 teaspoon (for ice cream) + 1 teaspoon (for cookies))
• Unsalted butter (1/2 cup, softened)
• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Salt (1/4 teaspoon)
• Egg (1)

Instructions

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 to obtain lavender-infused water.
2. In a saucepan over medium heat, combine the heavy cream, milk, 3/4 cup of sugar, vanilla bean seeds, and lavender-infused water. Stir until it reaches a simmer, then remove from heat.
3. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
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 1 teaspoon of vanilla extract.
5. Transfer the custard mixture to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill in the refrigerator for at least 4 hours, or overnight for best results.
6. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
7. In a separate mixing bowl, cream together the softened butter and 1/4 cup of sugar until light and fluffy. Add the egg and remaining 1 teaspoon of vanilla extract, mixing until well combined.
8. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Divide the dough in half, 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) and line a baking sheet with parchment paper.
10. Roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out desired shapes for the ice cream sandwiches. Place the cut-out 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 cool 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 lavender vanilla 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!