Honey Lavender Ice Cream Recipe

Introduction

Honey Lavender Ice Cream is a delicate and fragrant dessert that combines the floral notes of lavender with the natural sweetness of honey. This creamy treat is perfect for warm days and offers a unique twist on classic homemade ice cream.

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. Add 2 tablespoons of dried culinary lavender and steep for 15 minutes.
2. Step 2: In a bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until pale and fluffy.
3. Step 3: Gradually pour the lavender-infused cream into the egg-sugar mixture while whisking constantly to avoid scrambling the yolks.
4. Step 4: Return the mixture to low heat, stirring constantly until thickened (about 5-7 minutes).
5. Step 5: Remove from heat; stir in 1 cup whole milk, 1/4 cup honey, and a pinch of salt. Cool completely before refrigerating for at least two hours.
6. Step 6: Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency (about 20-25 minutes).

Tips & Variations

• Use raw or mild-flavored honey to complement the lavender without overpowering it.
• You can substitute dried lavender with fresh lavender flowers if available—reduce quantity slightly for a milder flavor.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5 to 10 minutes or microwave in 15-second intervals until scoopable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow dish and stir it every 30 minutes until it reaches the desired consistency. This helps prevent ice crystals and keeps the texture smooth.

Is it safe to eat ice cream made with raw egg yolks?

This recipe cooks the egg yolks gently during the thickening step, which reduces the risk of bacteria. However, if you’re concerned, you can use pasteurized eggs or an egg substitute designed for custards.

Honey Lavender Ice Cream Recipe

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★★★★★

4.8 from 73 reviews

This Honey Lavender Ice Cream is a creamy, floral treat that combines the natural sweetness of honey with the aromatic hint of dried culinary lavender. Made with rich heavy cream and whole milk, it’s churned to a smooth, soft-serve texture, perfect for a refreshing and unique dessert experience.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 40 minutes
• Yield: About 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dairy

• 1 cup heavy cream
• 1 cup whole milk

Sweeteners

• 1/4 cup raw honey
• 2/3 cup granulated sugar

Flavorings and Add-ins

• 2 tablespoons dried culinary lavender
• Pinch of salt

Eggs

• 4 egg yolks

Instructions

1. Infuse Cream with Lavender: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles begin to form around the edges, then remove from heat and add 2 tablespoons of dried culinary lavender. Let it steep for 15 minutes to impart the floral flavor into the cream.
2. Prepare Egg Yolk Mixture: In a separate bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture turns pale and fluffy, which helps create a smooth custard base.
3. Combine Cream and Egg Mixture: Gradually pour the lavender-infused cream through a fine sieve into the egg-sugar mixture while whisking constantly to avoid cooking the eggs prematurely.
4. Cook Custard: Return the combined mixture to low heat on the stovetop. Stir constantly for about 5-7 minutes until the custard thickens enough to coat the back of a spoon, ensuring a creamy texture without scrambling the eggs.
5. Add Remaining Ingredients and Chill: Remove the custard from heat and stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt. Let the mixture cool completely at room temperature, then refrigerate it for at least two hours to chill thoroughly.
6. Churn Ice Cream: Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until it reaches a soft-serve consistency. Serve immediately or freeze for firmer texture.

Notes

• Use raw honey for a more complex sweetness, but any honey will work.
• Be sure to strain the lavender-infused cream to avoid any gritty texture from the flower buds.
• Do not overheat the custard to prevent curdling the egg yolks.
• For a dairy-free version, substitute heavy cream and whole milk with coconut milk and use a vegan egg substitute, but note this may change texture.
• If you don’t have an ice cream maker, place the mixture in a shallow container in the freezer and stir every 30 minutes until firm.

Keywords: Honey Lavender Ice Cream, Homemade Ice Cream, Floral Ice Cream, Lavender Dessert, Summer Treat