This Honey Lavender Ice Cream recipe combines the delicate floral notes of dried culinary lavender with the natural sweetness of raw honey, creating a smooth and creamy frozen dessert that's perfect for warm weather indulgence.
Total Time:2 hours 30 minutes
Yield:6 servings
Ingredients
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
Heat Cream and Steep Lavender: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form around the edges. Remove from heat, add 2 tablespoons dried culinary lavender, and steep for 15 minutes to infuse the flavor.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture turns pale and fluffy, ensuring a smooth custard base.
Combine Lavender Cream and Eggs: Gradually pour the lavender-infused cream into the egg and sugar mixture while whisking constantly to prevent the yolks from scrambling and to create a smooth blend.
Cook Custard Mixture: Return the combined mixture to low heat and stir constantly for about 5-7 minutes until it thickens enough to coat the back of a spoon—this ensures a luscious custard texture.
Add Remaining Ingredients and Cool: Remove the custard from heat, then stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt until fully incorporated. Allow the mixture to cool completely before refrigeration.
Chill the Mixture: Refrigerate the custard mixture for at least 2 hours to enhance flavors and chill thoroughly.
Churn Ice Cream: 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 25 minutes.
Notes
Use a fine mesh strainer to remove lavender buds before chilling to avoid a gritty texture.
Adjust the amount of lavender to taste; too much can make the ice cream overly floral and bitter.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30 minutes until frozen to prevent ice crystals.
For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk, but note the flavor will differ.
Ensure to whisk constantly during the custard cooking step to prevent curdling and achieve a smooth base.
