Honey Lavender Ice Cream Recipe

Introduction

This Honey Lavender Ice Cream is a delicate and fragrant treat perfect for warm days or whenever you want a unique, floral twist on classic ice cream. The combination of sweet honey and soothing lavender creates a creamy dessert that’s both refreshing and elegant.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 tbsp dried culinary lavender
• 5 large egg yolks
• Pinch of salt

Instructions

1. Step 1: In a saucepan, combine the milk, heavy cream, honey, dried lavender, and a pinch of salt. Heat over medium heat until the mixture just begins to simmer.
2. Step 2: Remove the saucepan from heat and let the mixture steep for 15 minutes to infuse the lavender flavor. Then strain through a fine mesh sieve to remove the lavender.
3. Step 3: In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm lavender milk mixture into the yolks, whisking constantly to temper the eggs.
4. Step 4: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Step 5: Strain the custard again to ensure smoothness. Cover and chill it completely in the refrigerator for about 2 hours.
6. Step 6: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
7. Step 7: Transfer the churned ice cream to a container and freeze until firm, at least 2 hours, before serving.

Tips & Variations

• For a stronger lavender flavor, increase the dried lavender to 3 tablespoons, but avoid using too much to prevent bitterness.
• If you prefer a less floral taste, reduce the lavender to 1 tablespoon or substitute with vanilla beans.
• Use raw or mild honey to highlight natural flavors without overpowering the lavender.
• Chill the custard overnight for an even creamier texture before churning.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for best flavor and texture. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used but use it sparingly, as it tends to have a more intense flavor. About 1 tablespoon of fresh lavender buds can substitute for 2 tablespoons of dried. Be sure to remove the buds before churning.

Is it necessary to strain the custard twice?

Straining removes lavender bits and any cooked egg solids, ensuring a smooth, creamy ice cream. It’s recommended to strain both after steeping and after cooking the custard for the best texture.

Honey Lavender Ice Cream Recipe

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★★★★★

4.7 from 124 reviews

This Honey Lavender Ice Cream recipe offers a creamy, floral treat perfect for those who love a fragrant twist on classic homemade ice cream. Utilizing a custard base infused with dried culinary lavender and naturally sweetened with honey, this dessert is smooth, rich, and delightfully aromatic.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Churning
• Cuisine: American

Ingredients

Scale 1x2x3x

Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 2 tbsp dried culinary lavender
• Pinch of salt

Custard

• 5 large egg yolks

Instructions

1. Infuse lavender mixture: In a saucepan, combine the heavy cream, whole milk, honey, dried culinary lavender, and a pinch of salt. Heat the mixture over medium heat until it reaches just simmering, being careful not to boil.
2. Steep and strain: Remove the saucepan from the heat and allow the lavender to steep in the warm mixture for 15 minutes to fully release its floral flavor. After steeping, strain the mixture to remove the lavender buds, returning a smooth liquid.
3. Prepare egg yolks: In a separate bowl, whisk the five large egg yolks until smooth. Gradually pour the warm lavender milk mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
4. Cook custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This ensures the ice cream base is rich and creamy.
5. Chill custard: Strain the custard once more to catch any cooked egg bits and then refrigerate it until completely chilled, approximately 2 hours. Proper chilling is crucial for the best churning results.
6. Churn ice cream: Pour the cold custard into your ice cream maker and churn following the manufacturer’s instructions. This process aerates the mixture and gives it a smooth texture.
7. Freeze until firm: Transfer the churned ice cream into an airtight container and freeze for at least 2 hours, allowing it to fully set and develop the perfect scoopable consistency.

Notes

• Use culinary-grade dried lavender specifically intended for cooking to avoid bitterness or harsh flavors.
• Tempering the egg yolks prevents them from scrambling when mixed with the hot milk mixture.
• Adjust honey amount based on your sweetness preference; adding more results in a sweeter ice cream.
• Ensure the custard is well chilled before churning to improve texture and reduce ice crystal formation.
• If an ice cream maker is not available, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.

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