Honey Lavender Ice Cream
Honey lavender ice cream is made by steeping dried culinary lavender in warm cream, then straining it out before churning the base with honey for floral sweetness. The flavor is subtle — fragrant without being soapy — and pairs well with fresh fruit or shortbread. Allow a few hours for churning and freezing before serving.
Equipment
- Medium-sized saucepan
- Mixing Bowls
- Whisk
- Fine Mesh Sieve
- Ice Cream Maker
Ingredients
- 2 cups heavy cream preferably organic for a rich flavor
- 1 cup whole milk whole milk provides a better texture
- ½ cup honey use a fragrant honey like wildflower or clover
- ¼ cup dried culinary lavender ensure it is food-grade
- 4 large egg yolks fresh and free-range if possible
- 1 teaspoon vanilla extract for added depth of flavor
Instructions
- In a medium-sized saucepan, combine the heavy cream, whole milk, honey, and dried culinary lavender. Heat over medium heat until the mixture is hot and steaming but not boiling. Stir occasionally.
- Remove the saucepan from heat and let the mixture steep for 20 minutes. This allows the lavender to infuse its flavor into the cream.
- In a separate mixing bowl, whisk the egg yolks until they are pale and smooth.
- Reheat the cream mixture gently until warm. Slowly strain the mixture through a fine mesh sieve into the egg yolks, whisking constantly to combine. This prevents the yolks from curdling.
- Return the custard to the saucepan. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon, approximately 8-10 minutes.
- Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate until completely chilled, about 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze until firm, at least 2 hours, before serving.
Notes
- For an extra floral note, you can add a few drops of lavender essential oil (ensure it is safe for consumption).
- To make the recipe suitable for those with dietary restrictions, you may replace the heavy cream and whole milk with coconut cream and almond milk.
Nutrition
Calories: 423kcalCarbohydrates: 29gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 217mgSodium: 44mgPotassium: 164mgFiber: 0.1gSugar: 28gVitamin A: 1423IUVitamin C: 2mgCalcium: 139mgIron: 1mg
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