Description
Enjoy the refreshing taste of homemade Honey Lavender Ice Cream, a creamy dessert that beautifully blends floral lavender and sweet honey. Perfect for warm days or special occasions, this delightful treat is sure to impress.
Ingredients
Scale
- 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
Instructions
- Measure out the dried culinary lavender.
- In a medium saucepan, combine 1 cup of heavy cream and the dried lavender. Heat over medium until it just begins to simmer. Do not boil.
- Remove from heat, cover, and let steep for about 30 minutes.
- Strain the lavender-infused cream through a fine-mesh sieve into a clean bowl, pressing down on the buds to extract flavor.
- In the same saucepan, combine the remaining 1 cup of heavy cream, whole milk, honey, vanilla extract, and salt. Stir to combine.
- Heat the mixture over medium heat until hot but not boiling, stirring occasionally.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened.
- Slowly pour about a cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture back into the saucepan and stir well.
- Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (about 5-10 minutes).
- Remove from heat and stir in the lavender-infused cream.
- Pour into a clean bowl, cover with plastic wrap (pressing it directly onto the surface), and let cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20-25 minutes for soft-serve consistency).
- For a no-churn method, pour the chilled custard into a large mixing bowl and beat with a hand mixer on medium speed for 2-3 minutes until light and fluffy.
- Transfer the churned ice cream to an airtight container, folding in any additional lavender buds if desired.
- Cover and freeze for at least 4 hours, or until firm enough to scoop. Overnight is best.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
- Scoop into bowls or cones and garnish with a drizzle of honey, a sprinkle of dried lavender, or fresh berries.
Notes
- Ensure you use culinary-grade lavender for safety and flavor.
- For a richer flavor, let the lavender steep longer, but be cautious not to overpower the ice cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes