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Honey Lavender Ice Cream Recipe

Honey Lavender Ice Cream Recipe
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★★★★★

5.2 from 7 reviews

A delicate and fragrant Honey Lavender Ice Cream recipe that combines the floral notes of dried culinary lavender with the natural sweetness of raw honey for a creamy, refreshing homemade treat perfect for summer.

Ingredients

Scale

Lavender Cream Base

  • 1 cup heavy cream
  • 2 tablespoons dried culinary lavender

Egg Mixture

  • 4 egg yolks
  • 2/3 cup granulated sugar

Additional Ingredients

  • 1 cup whole milk
  • 1/4 cup raw honey
  • Pinch of salt

Instructions

  1. Infuse Lavender Cream: Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form around the edges. Remove from heat and add 2 tablespoons of dried culinary lavender. Let steep for 15 minutes, then strain to remove the lavender buds.
  2. Prepare Egg Mixture: In a separate bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture is pale and fluffy, indicating it is well-aerated.
  3. Temper Eggs: Gradually pour the warm lavender-infused cream into the egg yolk and sugar mixture while continuously whisking to prevent the eggs from scrambling.
  4. Cook Custard: Return the combined mixture to the saucepan over low heat. Stir constantly for 5-7 minutes until the mixture thickens enough to coat the back of a spoon.
  5. Add Remaining Ingredients: Remove the custard from heat. Stir in 1 cup whole milk, 1/4 cup raw honey, and a pinch of salt. Mix thoroughly to combine.
  6. Chill Mixture: Let the custard cool to room temperature, then refrigerate it for at least 2 hours or until thoroughly chilled.
  7. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  8. Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours until firm before serving.

Notes

  • Use culinary-grade dried lavender to ensure the best flavor and safety.
  • If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until creamy.
  • The honey can be adjusted to taste; raw honey adds the best natural flavor.
  • For a smoother texture, strain the custard after cooking to remove any cooked egg bits.
  • Store the ice cream in an airtight container to prevent ice crystals.

Nutrition

Keywords: honey lavender ice cream, homemade ice cream, floral ice cream recipe, summer dessert, lavender dessert

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