Lavender Honey Ice Cream
Indulge in the sophisticated and aromatic flavors of homemade Lavender Honey Ice Cream—a dessert that combines the floral elegance of dried culinary lavender with the natural sweetness of golden honey. This creamy, custard-based treat features a smooth and velvety texture, achieved by carefully steeping lavender in a luscious blend of heavy cream and whole milk, then folding it into a mixture of tempered egg yolks and sugar. A hint of vanilla rounds out the flavors, while the honey adds depth and complexity. Perfect for serving on its own or as a refined pairing with fruit or baked goods, this artisanal ice cream is as delightful to the palate as it is enchanting to the senses. Ideal for summer gatherings or as a unique way to impress guests, this recipe is your next must-try confection!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Dried culinary lavender
- 0.5 cup Honey
- 0.25 cup Granulated sugar
- 4 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and dried culinary lavender. Heat the mixture over medium heat until it begins to steam but does not boil. Remove from heat, cover the saucepan, and let the lavender steep in the milk mixture for 20 minutes.
Strain the lavender-infused cream into a clean saucepan to remove the dried lavender flowers, pressing gently with a spoon to extract as much flavor as possible. Discard the solids.
Return the saucepan to medium heat and stir in the honey, granulated sugar, and a pinch of salt. Heat until the sugar has completely dissolved, then reduce the heat to low.
In a separate medium bowl, whisk the egg yolks until smooth and slightly thickened. Slowly drizzle about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper them and prevent curdling.
Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon (about 170-175°F). Do not let it boil.
Remove the custard from heat and stir in the vanilla extract. Pour the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture. Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve scoops of lavender honey ice cream on its own or with a drizzle of additional honey for extra sweetness. Enjoy!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 160.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 430 mg | 33% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
