Honey Lavender Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/honey-lavender-ice-cream-recipe/
