Step 1

Gently rinse the blossoms in cold water. Drain on a clean kitchen towel.

Step 2

Put the cream, milk and sugar into a medium saucepan and stir to dissolve the sugar.

Step 3

Add the honeysuckle blossoms into the pan and and bring the mixture to a simmer over medium heat, stirring occasionally.

Step 4

Turn off the heat and let the mixture come to room temperature. Then cover and refrigerate overnight.

Step 5

In the morning, strain the blossoms out and add the vanilla bean seeds. Mix well to break apart any clumped seeds.

Step 6

Process the cold mixture in your ice cream machine according to its directions.

Step 7

Put the soft ice cream in the freezer to firm up before serving.