If you have a sweet spot for floral flavors and creamy textures, then this Honey Lavender Ice Cream Recipe is destined to become a staple in your dessert repertoire. Imagine the soothing aroma of lavender blended with the natural sweetness of honey, all folded into the velvety richness of homemade ice cream. It’s a delicate yet indulgent treat that feels both refreshing and comforting at the same time. Whether you’re treating yourself after a long day or impressed guests at a summer gathering, this recipe effortlessly brings a touch of elegance to any occasion.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for capturing the perfect harmony of flavors and creating that luxuriously smooth texture. Each element plays a special role, from the creamy base to the fragrant infusion.
- 2 cups heavy cream: Provides the rich, creamy body that makes ice cream so indulgent.
- 1 cup whole milk: Balances the creaminess while keeping the texture smooth and light.
- 1/2 cup honey: Adds a warm, floral sweetness that pairs beautifully with lavender.
- 2 tablespoons dried culinary lavender: Infuses the ice cream with a fragrant, slightly herbaceous note that’s utterly captivating.
- 5 large egg yolks: Acts as the natural thickener for a custard base that’s creamy and velvety.
- 1 teaspoon vanilla extract: Rounds out the flavors with a sweet, mellow background that enhances both honey and lavender.
How to Make Honey Lavender Ice Cream Recipe
Step 1: Infuse Cream with Lavender and Honey
Begin by warming the heavy cream, whole milk, honey, and dried lavender together in a saucepan over medium heat until just simmering. Then, remove from heat, cover, and let the mixture steep for 15 to 20 minutes. This step is where that signature floral essence melds with natural sweetness, setting the foundation for your ice cream’s unique character.
Step 2: Strain and Reheat the Cream Mixture
After steeping, strain out the dried lavender to avoid any bitter, overpowering flavors and return the infused cream back to the saucepan. Warm it gently once again—this time to prepare it for the delicate custard-making process.
Step 3: Whisk Egg Yolks to Perfection
In a separate bowl, whisk the egg yolks until they lighten in color and thicken slightly. Slowly add the warm infused cream to the yolks while whisking constantly. This gradual mixing prevents the eggs from curdling and ensures your custard will be smooth and creamy.
Step 4: Cook to Create Custard Base
Pour the egg yolk and cream mixture back into the saucepan and cook over medium-low heat, stirring continuously. This part requires patience—the custard will thicken over 5 to 7 minutes but should never boil. Once it coats the back of a spoon, remove it from the heat.
Step 5: Add Vanilla and Chill
Stir in vanilla extract for depth and sweet warmth. Cover the custard and refrigerate for at least 4 hours or overnight. This resting period allows flavors to meld beautifully and chills the base thoroughly before churning.
Step 6: Churn the Ice Cream
Pour your chilled custard into an ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency. This transformation is where creamy magic really happens, turning your luscious custard into the dreamy texture we all crave.
Step 7: Freeze to Firm Up
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours. This final step firms up your Honey Lavender Ice Cream Recipe, solidifying its texture so it’s ready for scooping and serving.
How to Serve Honey Lavender Ice Cream Recipe
Garnishes
Elevate your presentation with a sprinkle of dried lavender buds or a delicate drizzle of honey on top. These simple garnishes don’t just add visual appeal—they echo the ice cream’s flavors, enhancing every bite.
Side Dishes
Pair this floral ice cream with warm shortbread cookies, light lemon bars, or fresh berries. The contrasting textures and complementary flavors turn your serving into a sophisticated dessert experience.
Creative Ways to Present
Serve scoops in delicate glass bowls or waffle cones for an inviting treat. For an extra special touch, try layering the ice cream in parfait glasses with honey-soaked almonds or lavender-infused whipped cream, creating a stunning dessert that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Any leftover ice cream should be stored in an airtight container to keep it fresh and prevent ice crystals from forming. This will maintain that silky smooth texture you worked hard to achieve.
Freezing
Keep the Honey Lavender Ice Cream Recipe frozen in a freezer-safe container for up to two weeks. To avoid freezer burn, press a piece of parchment paper or plastic wrap directly on the surface before sealing.
Reheating
Unlike many dishes, ice cream isn’t meant for reheating, but if it becomes too hard in the freezer, simply let it sit at room temperature for 5 to 10 minutes before scooping. This softens it to perfect creaminess without melting.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be used, but it tends to have a more subtle flavor and higher moisture content. If you decide to use fresh, lightly bruise the buds to release oils, and reduce the amount slightly to avoid overpowering the ice cream.
Is there a non-dairy version of this Honey Lavender Ice Cream Recipe?
Absolutely! Swap the heavy cream and whole milk for full-fat coconut milk or almond milk for a dairy-free option. The texture and flavor will shift slightly, but you can still enjoy that wonderful honey and lavender essence.
Can I make this recipe without an ice cream maker?
While an ice cream maker makes the process easier and gives the best texture, you can make it without one by freezing the custard in a shallow container, stirring every 30 minutes to break up ice crystals until smooth and creamy.
What type of honey works best?
Use a mild-flavored honey like clover or orange blossom to complement the lavender without overwhelming it. Avoid very strong honeys like buckwheat, which might overpower the delicate floral notes.
How long does it take to steep lavender in the cream?
Steeping lavender for 15 to 20 minutes allows the flavors to infuse fully without becoming too bitter. Keeping an eye on the timing ensures the perfect balance of floral aroma and sweetness.
Final Thoughts
Making this Honey Lavender Ice Cream Recipe at home is like capturing a garden’s essence in a frozen scoop—a labor of love that is totally worth it. It’s a delightful way to impress friends or indulge yourself in a unique and refreshing dessert. So, why not give it a try? Your taste buds will thank you for the floral, sweet, and creamy adventure.
Print
Honey Lavender Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Lavender Ice Cream recipe offers a delicate floral twist on a classic creamy dessert. Infused with dried culinary lavender and sweetened with natural honey, it delivers a smooth, fragrant treat that’s perfect for warm days or special occasions. Made from scratch with real cream, milk, and egg yolks, this ice cream balances rich texture with a subtle floral sweetness, bringing gourmet flavors into your home kitchen.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Infuse the Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat over medium heat until the mixture just begins to simmer. Remove from heat immediately, cover the saucepan, and let the mixture steep for 15 to 20 minutes to extract the lavender flavor.
- Strain and Reheat: Strain out the lavender buds from the cream mixture using a fine mesh sieve and discard them. Return the infused cream back to the saucepan and gently reheat it until it is warm but not boiling.
- Prepare Egg Yolks: In a separate bowl, whisk the egg yolks until they are light in color and slightly thickened. Slowly add the warm cream mixture to the yolks in a steady stream while whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, approximately 5 to 7 minutes. Avoid boiling to prevent scrambling the eggs.
- Add Vanilla and Chill: Remove the custard from heat and stir in the vanilla extract. Transfer the mixture to a covered container and refrigerate for at least 4 hours or preferably overnight to chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, indicating it is well aerated and creamy.
- Freeze to Firm Up: Transfer the churned ice cream to a lidded container. Freeze for at least 2 hours to allow it to harden to a scoopable texture. Serve chilled and enjoy this fragrant and creamy homemade ice cream.
Notes
- Ensure the mixture does not boil during custard cooking to avoid curdling the eggs.
- Use dried culinary lavender intended for cooking to avoid any bitterness or pesticides.
- For a stronger lavender flavor, you can increase the steeping time slightly but avoid over-infusing to prevent a soapy taste.
- If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir vigorously every 30 minutes until set.
- Honey quantity can be adjusted depending on your preferred sweetness level.
