Honey Lavender Ice Cream Recipe

Introduction

Honey Lavender Ice Cream offers a delightful floral twist on a classic dessert. Its creamy texture combined with subtle honey sweetness and fragrant lavender makes it perfect for warm days or elegant gatherings.

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, then add 2 tablespoons of dried culinary lavender. Remove from heat and steep the lavender for 15 minutes.
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 cooking.
4. Step 4: Return the combined mixture to low heat and stir constantly until it thickens slightly, about 5 to 7 minutes.
5. Step 5: Remove from heat and stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt. Allow the mixture to cool completely.
6. Step 6: Refrigerate the cooled mixture for at least two hours until thoroughly chilled.
7. Step 7: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, approximately 20 to 25 minutes.

Tips & Variations

• For a stronger lavender flavor, increase the steeping time or add an extra tablespoon of dried lavender.
• Substitute raw honey with maple syrup for a different sweetness profile.
• Use a fine mesh sieve to strain the cream before mixing with eggs if you prefer a smoother texture without lavender bits.
• To make this recipe dairy-free, try substituting coconut milk and coconut cream, but note the flavor and texture will vary.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. Before serving, let it sit at room temperature for about 5 minutes to soften slightly for easier scooping. Re-churn if desired to refresh texture.

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 use a no-churn method by freezing the mixture in a shallow container and stirring vigorously every 30 minutes for several hours to break up ice crystals, though the texture will be less creamy.

Is dried lavender safe to eat in ice cream?

Yes, culinary-grade dried lavender is safe to use in recipes and adds a pleasant floral note. Avoid using lavender intended for decorative or scented purposes, as it may contain oils or treatments not meant for consumption.

Honey Lavender Ice Cream Recipe

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★★★★★

4.9 from 124 reviews

This delicate Honey Lavender Ice Cream blends fragrant dried lavender with smooth honey-infused cream for a rich and floral frozen treat. Cream, milk, honey, and egg yolks combine to create a creamy base, infused with lavender to add a unique and aromatic flavor. Perfect for a refreshing homemade dessert that captures the essence of both floral and sweet notes.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 10 minutes
• Yield: About 1 quart (4 cups) of ice cream 1x
• Category: Dessert
• Method: Churning
• 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 the Cream: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form around the edges. Add 2 tablespoons of dried culinary lavender to the cream and allow it to steep for 15 minutes, infusing the cream with lavender flavor.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar vigorously until the mixture becomes pale and fluffy, creating a smooth custard base.
3. Combine Cream and Eggs: Slowly and gradually pour the warm lavender-infused cream into the egg-sugar mixture while whisking constantly to prevent the yolks from scrambling and ensure a creamy texture.
4. Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens slightly and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil.
5. Add Remaining Ingredients: Remove the custard from heat and stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt. Mix until fully combined, then let the mixture cool completely to room temperature.
6. Chill the Mixture: Transfer the cooled custard to the refrigerator and chill for at least two hours to enhance flavor and allow proper setting for churning.
7. Churn the Ice Cream: 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 about 20-25 minutes.

Notes

• Use culinary lavender specifically to avoid any bitterness from non-edible lavender varieties.
• If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm to mimic the churning process.
• Adjust the sweetness by varying the amount of honey to suit taste preferences.
• For a richer flavor, consider using full-fat dairy ingredients.
• Ensure slow, steady heating during custard cooking to prevent curdling.

Keywords: Honey Lavender Ice Cream, homemade ice cream, floral ice cream, honey dessert, lavender recipe, frozen dessert