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Honey Lavender Ice Cream Recipe

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4.4 from 10 reviews

This Honey Lavender Ice Cream features a delicate floral flavor paired with the natural sweetness of raw honey, creating a creamy and refreshing dessert perfect for warm days or special occasions.

Ingredients

Lavender Cream Base

  • 1 cup heavy cream
  • 2 tablespoons dried culinary lavender

Ice Cream Mixture

  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 1 cup whole milk
  • 1/4 cup raw honey
  • Pinch of salt

Instructions

  1. 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 and stir in 2 tablespoons of dried culinary lavender. Cover and let steep for 15 minutes to infuse the cream with lavender flavor.
  2. Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture becomes pale in color and fluffy in texture, indicating that the sugar is well incorporated.
  3. Combine Cream and Egg Mixture: Slowly pour the lavender-infused cream into the egg and sugar mixture while whisking constantly. This gradual mixing helps prevent the eggs from curdling.
  4. Cook and Thicken Custard: Return this combined mixture to low heat and cook gently, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, about 5 to 7 minutes. Do not let it boil.
  5. Add Remaining Ingredients and Cool: Remove the saucepan from heat. Stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt. Mix well, then cool the custard mixture completely at room temperature before refrigerating it for at least 2 hours to chill thoroughly.
  6. Churn Ice Cream: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until the ice cream reaches a soft-serve texture.

Notes

  • For a stronger lavender flavor, increase the steeping time up to 20 minutes but avoid oversteeping to prevent bitterness.
  • Use raw honey for a richer, more complex flavor, but any mild-flavored honey will work well.
  • If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until firm.
  • Ensure constant whisking when mixing hot cream with eggs to avoid scrambling the yolks.
  • Store ice cream in an airtight container to maintain freshness and avoid ice crystal formation.

Find it online: https://lovelycooks.com/honey-lavender-ice-cream-recipe/