Introduction
Lavender and honey are a match made in culinary heaven, evoking the sun-drenched fields of Provence with their delicate floral sweetness. This lavender honey ice cream recipe transforms these timeless ingredients into a luxuriously creamy dessert that’s both elegant and surprisingly simple to make. Perfect for garden parties, afternoon tea, or a refreshing treat on a hot day, this homemade ice cream skips artificial flavors and preservatives, letting the natural aromas of fresh lavender and golden honey shine. Whether you’re a seasoned ice cream maker or a first-timer, this guide walks you through every step, ensuring silky-smooth results every time.
Ingredients
- 2 cups whole milk (for a rich base)
- 1 cup heavy cream (adds velvety texture)
- ⅓ cup honey (preferably local, for nuanced sweetness)
- Pinch of salt (enhances flavors)
- ¾ tbsp fresh lavender leaves and flowers (or 1 tsp culinary-grade dried lavender)
- 5 large egg yolks (creates a custard base)
Pro Tip: Use organic lavender to avoid pesticides, and ensure it’s labeled culinary grade for safety.
Preparation
Step 1: Infuse the Dairy with Lavender
- In a saucepan, combine milk, cream, honey, salt, and lavender.
- Warm over medium heat until steaming (do not boil), stirring to dissolve honey.
- Remove from heat, cover, and steep for 1 hour to infuse the floral aroma.
Step 2: Temper the Egg Yolks
- Whisk egg yolks in a bowl until pale.
- Slowly pour ½ cup of the warm lavender-infused milk into the yolks, whisking constantly to prevent curdling.
Step 3: Cook the Custard
- Pour the tempered yolk mixture back into the saucepan.
- Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens (170°F or coats the back of the spoon).
Step 4: Strain and Chill
- Strain the custard through a fine-mesh sieve into a clean bowl to remove lavender.
- Cool to room temperature, then cover and refrigerate for 4+ hours (or overnight) for optimal texture.
Step 5: Churn and Freeze
- Pour the chilled custard into an ice cream maker.
- Churn per manufacturer’s instructions (20–25 minutes) until soft-serve consistency.
- Transfer to a loaf pan, cover with parchment, and freeze for 4+ hours to firm.
Variation
- Lemon-Lavender Twist: Add 1 tbsp lemon zest during infusion for citrusy brightness.
- Herb Swap: Substitute lavender with rosemary or thyme for an earthy flavor.
- Honey Alternatives: Use buckwheat honey for deeper notes or vegan honey for a plant-based version.
- Mix-Ins: Fold in crushed shortbread or white chocolate chunks before freezing.
Cooking Notes
- Avoid Curdling: Keep heat low when cooking the custard, and stir constantly.
- Straining Is Key: Removing lavender ensures a smooth texture without bitterness.
- Chill Thoroughly: Proper chilling prevents ice crystals and enhances creaminess.
Serving Suggestions
- Garnish: Sprinkle edible lavender buds or drizzle honey over scoops.
- Pairings: Serve with lemon curd, fresh berries, or a slice of almond cake.
- Presentation: Use hollowed-out lemons or vintage bowls for a rustic touch.
Tips for Success
- Fresh vs. Dried Lavender: Adjust steeping time (1 hour for fresh, 30 minutes for dried).
- No Ice Cream Maker? Freeze the custard in a shallow pan, stirring every 30 minutes to break up ice.
- Storage: Keep in an airtight container for up to 2 weeks. Let sit at room temperature 5 minutes before scooping.
Prep Time: 20 minutes (+ chilling) | Cooking Time: 15 minutes | Total Time: 5+ hours (with freezing)
Nutritional Information (per ½ cup serving)
- Calories: 280
- Protein: 4g
- Sodium: 45mg
- Fat: 20g
- Carbs: 22g
FAQs
Q: Can I use dried lavender instead of fresh?
A: Yes! Use 1 tsp dried culinary lavender, and steep for 30 minutes to avoid overpowering bitterness.
Q: What if I don’t have an ice cream maker?
A: Freeze the custard in a shallow dish, stirring vigorously every 30 minutes for 3–4 hours.
Q: Can I substitute sugar for honey?
A: Yes, but reduce the amount to ¼ cup granulated sugar, as honey is sweeter.
Q: Is this recipe gluten-free?
A: Absolutely! Ensure all additives (like cookies for mix-ins) are gluten-free.
Conclusion
This lavender honey ice cream recipe is more than a dessert—it’s an aromatic escape to the countryside. By mastering the custard technique and balancing floral notes with honey’s warmth, you’ll create a showstopping treat that’s as beautiful as it is delicious. Share it at your next gathering, or savor it solo under the summer sun. Once you taste the silky texture and fragrant flavor, store-bought ice cream will never compare!
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Honey Lavender Ice Cream
- Total Time: 35 minutes
Description
Lavender and honey are a match made in culinary heaven, evoking the sun-drenched fields of Provence with their delicate floral sweetness. This lavender honey ice cream recipe transforms these timeless ingredients into a luxuriously creamy dessert that’s both elegant and surprisingly simple to make. Perfect for garden parties, afternoon tea, or a refreshing treat on a hot day, this homemade ice cream skips artificial flavors and preservatives, letting the natural aromas of fresh lavender and golden honey shine. Whether you’re a seasoned ice cream maker or a first-timer, this guide walks you through every step, ensuring silky-smooth results every time.
Ingredients
- 2 cups whole milk (for a rich base)
- 1 cup heavy cream (adds velvety texture)
- ⅓ cup honey (preferably local, for nuanced sweetness)
- Pinch of salt (enhances flavors)
- ¾ tbsp fresh lavender leaves and flowers (or 1 tsp culinary-grade dried lavender)
- 5 large egg yolks (creates a custard base)
Pro Tip: Use organic lavender to avoid pesticides, and ensure it’s labeled culinary grade for safety.
Instructions
Step 1: Infuse the Dairy with Lavender
- In a saucepan, combine milk, cream, honey, salt, and lavender.
- Warm over medium heat until steaming (do not boil), stirring to dissolve honey.
- Remove from heat, cover, and steep for 1 hour to infuse the floral aroma.
Step 2: Temper the Egg Yolks
- Whisk egg yolks in a bowl until pale.
- Slowly pour ½ cup of the warm lavender-infused milk into the yolks, whisking constantly to prevent curdling.
Step 3: Cook the Custard
- Pour the tempered yolk mixture back into the saucepan.
- Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens (170°F or coats the back of the spoon).
Step 4: Strain and Chill
- Strain the custard through a fine-mesh sieve into a clean bowl to remove lavender.
- Cool to room temperature, then cover and refrigerate for 4+ hours (or overnight) for optimal texture.
Step 5: Churn and Freeze
- Pour the chilled custard into an ice cream maker.
- Churn per manufacturer’s instructions (20–25 minutes) until soft-serve consistency.
- Transfer to a loaf pan, cover with parchment, and freeze for 4+ hours to firm.
Notes
- Avoid Curdling: Keep heat low when cooking the custard, and stir constantly.
- Straining Is Key: Removing lavender ensures a smooth texture without bitterness.
- Chill Thoroughly: Proper chilling prevents ice crystals and enhances creaminess.
- Prep Time: 20 minutes (+ chilling)
- Cook Time: 15 minutes