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Honey Lavender Ice Cream

A sweet, floral, and creamy ice cream made with honey and lavender, perfect for a refreshing dessert.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup honey
  • 2 tablespoons dried lavender buds
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a saucepan, combine the heavy cream, whole milk, honey, and lavender buds. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Remove from heat and let it steep for 10-15 minutes.
  2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour in some of the warm cream mixture while whisking to temper the eggs.
  3. Gradually whisk the tempered egg mixture back into the saucepan with the rest of the cream mixture.
  4. Return the saucepan to the stove and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F/77-80°C).
  5. Strain the mixture through a fine-mesh sieve to remove the lavender buds. Stir in the vanilla extract and a pinch of salt.
  6. Cool the mixture in the refrigerator for several hours, or until it is completely chilled.
  7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  8. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
  9. Serve and enjoy your homemade honey lavender ice cream!

Notes

  • You can use fresh lavender if available, but dried lavender is easier to find and provides a stronger flavor.
  • If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
  • For an extra touch, sprinkle some additional dried lavender or a drizzle of honey on top before serving.

Nutrition

Keywords: Honey, Lavender, Ice Cream, Dessert, Homemade, Creamy