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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/honey-lavender-ice-cream-recipe/