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
Scale
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.
