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