Honey Lavender Ice Cream
This Honey Lavender Ice Cream offers a perfect balance of floral sweetness and creamy texture. Infused with the delicate flavor of lavender and the natural sweetness of honey, it’s a refreshing and elegant dessert that will elevate any occasion. Whether served on its own, paired with shortbread cookies, or garnished with a honey drizzle, this homemade ice cream is a unique treat that's surprisingly easy to make.
Equipment
- Ice Cream Maker – 1 (essential for churning)
- Medium Saucepan (1, for heating the milk and cream)
- Mixing Bowls (2, for whisking the egg yolks and combining ingredients)
- Strainer (1, for filtering out lavender buds)
- Measuring cups and spoons – 1 set (for accurate ingredient measurements)
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 5 large Egg Yolks
- ¾ cup Honey preferably mild, like clover or wildflower
- 2 tbsp Dried Lavender Buds culinary grade
- 1 tsp Vanilla Extract
Instructions
Infuse the Lavender:
- In a medium saucepan, combine heavy cream and whole milk. Add the dried lavender buds.
- Heat the mixture over medium heat, stirring occasionally, until it simmers. Remove from heat once simmering.
- Let it steep for 10 minutes (or longer for a stronger lavender flavor). Strain through a fine mesh strainer to remove the lavender buds.
Prepare the Egg Custard Base:
- While the lavender mixture is steeping, whisk the egg yolks and honey in a mixing bowl until pale and thick.
- Gradually add the warm lavender-infused milk and cream mixture to the egg mixture, whisking constantly to temper the eggs.
Cook the Custard:
- Pour the egg and milk mixture back into the saucepan. Cook over medium heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
- Remove from heat and stir in vanilla extract. Allow the custard to cool to room temperature or chill in the fridge for quicker cooling.
Churn the Ice Cream:
- Once the custard has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
Freeze and Set:
- After churning, transfer the ice cream to an airtight container. Freeze for at least 4 hours, or until the ice cream is firm.
Serve:
- Once set, scoop the ice cream and serve with optional garnishes like a drizzle of honey or fresh lavender sprigs.
Notes
- Lavender Infusion: The intensity of the lavender flavor depends on the steeping time. If you prefer a more subtle flavor, steep for 5-7 minutes. For a more pronounced lavender flavor, steep for 10-15 minutes.
- Dairy-Free Option: Substitute the heavy cream and milk with coconut cream and almond milk for a vegan-friendly alternative. You can also use a plant-based honey alternative if needed.
- Honey Type: The flavor of the honey will affect the overall taste of the ice cream. Lighter honeys like clover will result in a more balanced flavor, while darker honeys like buckwheat will provide a richer, deeper sweetness.
- Texture: For best texture, churn the ice cream until it's thick and soft, then freeze it to firm up. If you don’t have an ice cream maker, manually churn the mixture every 30 minutes while it freezes to prevent ice crystals.