This Honey Lavender Ice Cream is the perfect treat for those who enjoy delicate and floral flavors. The creamy richness of the ice cream combined with the sweet notes of honey and the soothing aroma of lavender create a refreshing dessert that is sure to delight.
Ingredients
1 cup heavy cream
1 cup whole milk
½ cup honey
2 tablespoons dried lavender buds
4 large egg yolks
½ teaspoon vanilla extract
Pinch of salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium saucepan, combine the heavy cream, whole milk, honey, and lavender buds. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
Remove the saucepan from heat and cover. Let the lavender steep in the mixture for 10-15 minutes, depending on how strong you want the lavender flavor.
Strain the lavender from the cream mixture and return the liquid to the saucepan.
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
Gradually add the egg yolk mixture back into the saucepan, whisking continuously.
Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove from heat and stir in vanilla extract and a pinch of salt.
Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 8 hours (including chilling)
Servings: 6 servings
Variations
Lavender Honey Swirl: For a fun twist, you can add a swirl of extra honey into the ice cream just before it's fully churned.
Fruit Add-ins: To balance the floral notes, consider adding fruit like blueberries or raspberries during the final stages of churning.
Dairy-Free: Substitute the cream and milk with coconut cream and almond milk for a dairy-free option.
Spices: Adding a hint of cinnamon or nutmeg can give the ice cream a cozy, warm flavor that complements the lavender.
Storage/Reheating
Store the ice cream in an airtight container in the freezer. It will remain fresh for up to 2 weeks. When you're ready to enjoy, let it sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Avoid leaving it out too long, though, as it can melt quickly!
FAQs
Can I use fresh lavender instead of dried lavender buds?
Yes, fresh lavender works just as well! You’ll need to use a little more than dried lavender – about 3 tablespoons of fresh lavender should be sufficient for the same flavor profile.
Can I make this recipe without an ice cream maker?
Yes, you can make this without an ice cream maker. After the mixture is chilled, pour it into a shallow dish and freeze. Stir it with a fork every 30 minutes to break up the ice crystals until it reaches the consistency of ice cream.
Can I reduce the amount of honey in the recipe?
If you prefer a less sweet ice cream, you can reduce the honey by 1-2 tablespoons. Keep in mind that honey also enhances the texture, so it may change the creaminess a little bit.
How can I make the lavender flavor stronger?
To intensify the lavender flavor, steep the lavender buds in the cream mixture for a little longer, about 15 minutes, or increase the amount of lavender buds to 3 tablespoons.
How can I tell if the ice cream is done churning?
Once the ice cream has thickened and reached a soft-serve consistency, it is done churning. If you’re unsure, check by spooning some out – it should hold its shape when scooped.
Conclusion
This Honey Lavender Ice Cream is a luxurious, creamy treat that will transport your taste buds to another level. The combination of sweet honey and fragrant lavender makes this a one-of-a-kind dessert, perfect for cooling off during hot weather or serving as a unique treat for gatherings. Making ice cream from scratch may seem like a lot of work, but the result is absolutely worth it, and I find it incredibly rewarding to enjoy a homemade dessert like this one!
Recipe:
Honey Lavender Ice Cream
- Total Time: 8 hours (including chilling)
- Yield: 6 servings
- Diet: Vegetarian
Description
This Honey Lavender Ice Cream combines creamy richness with the sweet notes of honey and the floral aroma of lavender for a refreshing and unique dessert.
Ingredients
1 cup heavy cream
1 cup whole milk
½ cup honey
2 tablespoons dried lavender buds
4 large egg yolks
½ teaspoon vanilla extract
Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, honey, and lavender buds. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
- Remove the saucepan from heat and cover. Let the lavender steep in the mixture for 10-15 minutes, depending on how strong you want the lavender flavor.
- Strain the lavender from the cream mixture and return the liquid to the saucepan.
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.
- Gradually add the egg yolk mixture back into the saucepan, whisking continuously.
- Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Notes
If you prefer a less sweet ice cream, reduce the honey by 1-2 tablespoons.
For a dairy-free version, substitute the heavy cream and whole milk with coconut cream and almond milk.
For a stronger lavender flavor, steep the lavender buds for 15 minutes or use 3 tablespoons of fresh lavender.
If you don't have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until it reaches a soft-serve consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 125mg
