Honey Lavender Ice Cream Recipe

Introduction

This Honey Lavender Ice Cream combines the floral notes of lavender with the natural sweetness of honey for a uniquely refreshing treat. Creamy and fragrant, it’s perfect for warm days or anytime you want a delicate, homemade dessert.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup raw honey
• 2 tablespoons dried culinary lavender
• 2/3 cup granulated sugar
• Pinch of salt
• 4 egg yolks

Instructions

1. Step 1: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form. Add 2 tablespoons of dried culinary lavender and steep for 15 minutes to infuse the flavor.
2. Step 2: In a bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture is pale and fluffy.
3. Step 3: Gradually pour the lavender-infused cream into the egg and sugar mixture while whisking constantly to prevent the yolks from scrambling.
4. Step 4: Return the combined mixture to low heat, stirring continuously until it thickens slightly, about 5 to 7 minutes.
5. Step 5: Remove from heat and stir in 1 cup of whole milk, 1/4 cup of honey, and a pinch of salt. Let the mixture cool completely, then refrigerate for at least two hours.
6. Step 6: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20 to 25 minutes.

Tips & Variations

• For a stronger lavender flavor, increase the steeping time to 20 minutes but avoid steeping longer to prevent bitterness.
• Use a fine mesh strainer to remove lavender buds before mixing with the eggs for a smoother texture.
• Substitute honey with maple syrup for a different but equally delightful sweetness.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. When ready to serve, let it sit at room temperature for 5 to 10 minutes for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can. After chilling the mixture, pour it into a shallow container and freeze, stirring every 30 minutes until the ice cream is firm and creamy.

Is culinary lavender safe to eat?

Yes, culinary lavender is specifically harvested for use in cooking and baking. Make sure to use dried culinary lavender, not ornamental varieties, for the best flavor and safety.

Honey Lavender Ice Cream Recipe

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★★★★★

4.6 from 138 reviews

This Honey Lavender Ice Cream is a creamy, delicately floral frozen treat made with real honey and dried culinary lavender. Infused with soothing lavender flavor and sweetened naturally with raw honey, it offers a unique and elegant twist on classic homemade ice cream. The custard base is gently cooked on the stovetop to create a rich texture, then churned to perfection in an ice cream maker.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 40 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ice Cream Base

• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup raw honey
• 2 tablespoons dried culinary lavender
• 2/3 cup granulated sugar
• Pinch of salt
• 4 egg yolks

Instructions

1. Infuse Lavender: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form around the edges. Remove from heat and stir in 2 tablespoons of dried culinary lavender. Let steep for 15 minutes to infuse the cream with floral aroma and flavor.
2. Prepare Egg Mixture: In a separate bowl, whisk 4 egg yolks and 2/3 cup granulated sugar together until the mixture becomes pale, thick, and fluffy, ensuring it is well combined and aerated.
3. Combine Mixtures: Slowly pour the lavender-infused cream through a fine sieve into the egg-sugar mixture while whisking constantly to temper the eggs and prevent curdling.
4. Cook Custard: Transfer the combined mixture back to the saucepan and gently heat over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
5. Add Remaining Ingredients: Remove the custard from heat. Stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt until fully incorporated. Allow the mixture to cool to room temperature.
6. Chill Mixture: Cover and refrigerate the custard mixture for at least 2 hours or until thoroughly chilled. This helps develop flavors and proper texture when churned.
7. Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
8. Freeze to Set: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours to firm up before serving.

Notes

• Steeping the lavender in warm cream, rather than boiling, ensures a delicate floral flavor without bitterness.
• Be careful not to curdle the eggs by tempering them with warm cream gradually.
• If you don’t have an ice cream maker, you can pour the custard into a shallow container and freeze, stirring every 30 minutes until firm to reduce ice crystals.
• Use raw honey for natural sweetness and added depth of flavor.
• For a stronger lavender flavor, you can add a teaspoon of lavender extract during the final mixing step, but use sparingly.

Keywords: honey lavender ice cream, homemade ice cream, floral ice cream, lavender recipe, custard ice cream