Honey Lavender Ice Cream: A Delightful Summer Treat Recipe

Honey Lavender Ice Cream is a delightful treat that perfectly captures the essence of summer in every creamy scoop. As the warm sun shines down, there’s nothing quite like indulging in this unique flavor that combines the floral notes of lavender with the natural sweetness of honey. This recipe not only offers a refreshing dessert option but also carries a rich history, as lavender has been used in culinary traditions for centuries, particularly in Mediterranean regions. People love Honey Lavender Ice Cream for its exquisite taste and velvety texture, making it a standout choice for gatherings or a simple evening at home. Plus, it’s surprisingly easy to make, allowing you to impress your friends and family with minimal effort. Join me as we explore this enchanting recipe that will surely become a favorite in your household!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 1 tablespoon dried culinary lavender
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large egg yolks

Preparing the Lavender Infusion

1. Start by measuring out the dried culinary lavender. It’s important to use culinary-grade lavender to ensure it’s safe for consumption and has the best flavor. 2. In a medium saucepan, combine 1 cup of the heavy cream and the dried lavender. Heat the mixture over medium heat until it just begins to simmer. Be careful not to let it boil, as boiling can alter the flavor of the lavender. 3. Once the cream is simmering, remove the saucepan from the heat and cover it. Let the lavender steep in the cream for about 30 minutes. This will allow the flavors to infuse beautifully into the cream.

Making the Ice Cream Base

4. After the lavender has steeped, strain the cream through a fine-mesh sieve into a clean bowl to remove the lavender buds. Press down on the buds with a spatula to extract as much flavor as possible. 5. In the same saucepan, combine the remaining 1 cup of heavy cream, whole milk, honey, vanilla extract, and salt. Stir to combine. 6. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling. Stir occasionally to ensure it doesn’t stick to the bottom. 7. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. This will help create a rich and creamy texture in the ice cream. 8. Once the milk and honey mixture is hot, slowly pour about a cup of it into the bowl with the egg yolks while whisking constantly. This process is called tempering and prevents the eggs from scrambling. 9. After tempering the egg yolks, pour the mixture back into the saucepan with the remaining milk and honey mixture. Stir well to combine.

Cooking the Custard

10. Cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula. You want to heat it until it thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. Be patient and keep stirring to avoid any curdling. 11. Once the custard has thickened, remove it from the heat and stir in the lavender-infused cream. Mix well to combine all the flavors. 12. Pour the custard into a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 4 hours, or overnight if you have the time.

Churning the Ice Cream

13. Once the custard is thoroughly chilled, it’s time to churn it. If you have an ice cream maker, follow the manufacturer’s instructions for churning. If you don’t have an ice cream maker, don’t worry! I’ll share a method for that too. 14. Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency. 15. If you’re using the no-churn method, pour the chilled custard into a large mixing bowl. Use a hand mixer to beat the mixture on medium speed for about 2-3 minutes until it becomes light and fluffy. This incorporates air into the mixture, giving it a creamy texture. 16. Transfer the churned ice cream to an airtight container. If you want to add any additional lavender buds for decoration or flavor, you can fold them in at this stage.

Freezing the Ice Cream

17. Cover the container with a lid or plastic wrap and place it in the freezer. Let the ice cream freeze for at least 4 hours, or until it is firm enough to scoop. If you can wait overnight, that’s even better! 18. When you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. This will make scooping much easier.

Serving Suggestions

19. Scoop the honey lavender ice cream into bowls or cones. You can garnish it with a drizzle of honey, a sprinkle of dried lavender, or even some fresh berries for a pop of color and flavor

Conclusion:

In summary, this Honey Lavender Ice Cream recipe is an absolute must-try for anyone looking to elevate their dessert game. The delicate floral notes of lavender combined with the natural sweetness of honey create a unique and refreshing treat that is perfect for warm summer days or any time you want to indulge in something special. For serving suggestions, consider pairing this delightful ice cream with a slice of lemon pound cake or a fresh fruit salad to enhance the flavors even further. You can also experiment with variations by adding a swirl of berry compote or mixing in some crunchy nuts for added texture. The possibilities are endless! I encourage you to give this Honey Lavender Ice Cream a try and share your experience with friends and family. Whether you enjoy it on its own or as part of a dessert spread, I promise it will be a hit. Don’t forget to let me know how it turns out for you! Happy churning! Print