Description
Honey Lavender Ice Cream is a delicate and fragrant frozen treat combining the sweetness of honey with the floral notes of lavender, all wrapped in a creamy, smooth ice cream base.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tbsp dried culinary lavender buds
- 5 large egg yolks
- 1 tsp pure vanilla extract
Instructions
- In a medium saucepan, combine heavy cream, milk, honey, and lavender buds. Heat over medium heat until the mixture is hot but not boiling. Remove from heat, cover, and let steep for 15-20 minutes.
- Strain the mixture to remove lavender buds and return the liquid to the saucepan.
- In a bowl, whisk egg yolks until smooth.
- Gradually pour some of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not boil.
- Remove from heat and stir in vanilla extract.
- Cool the custard mixture to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- Use culinary-grade lavender to ensure a pleasant flavor.
- Steeping lavender too long can make the ice cream bitter—monitor steeping time closely.
- For a vegan version, substitute dairy with coconut milk and omit egg yolks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg
Keywords: honey lavender ice cream, floral ice cream, homemade ice cream, lavender dessert