Honey Lavender Ice Cream Recipe
Honey Lavender Ice Cream is a dreamy, aromatic treat that feels like a gentle summer breeze with every spoonful. The honey infuses a natural sweetness while the lavender brings a subtle floral note, making each bite feel both nostalgic and refreshingly new. Whether you’re looking to impress guests or indulge solo, this luscious, churned ice cream is the kind of dessert you’ll want to savor slowly, appreciating both its velvety texture and its remarkable balance of flavors. It’s quickly become a staple in my kitchen, especially when I want something a little magical!
Ingredients You’ll Need
The beauty of this Honey Lavender Ice Cream is all about simplicity. Each ingredient is essential, working together to create a harmonious blend of creamy, floral, and sweet that feels greater than the sum of its parts.
- Heavy Cream (2 cups): Provides the rich, silky backbone that makes this ice cream so decadently creamy.
- Whole Milk (1 cup): Balances the cream for a scoopable texture, keeping things light enough for the floral notes to shine.
- Honey (1/2 cup): Adds a delicate, nuanced sweetness that pairs delightfully with the lavender.
- Dried Culinary Lavender (2 tablespoons): Infuses the base with a gentle, fragrant flavor; be sure to use culinary-grade so it’s perfectly palatable.
- Large Egg Yolks (4): The secret to a smooth, custard-like texture and a beautiful rich color.
- Pinch of Salt: Just a touch sharpens all those sweet, floral flavors so they truly sing.
How to Make Honey Lavender Ice Cream
Step 1: Infuse the Dairy with Lavender
Start by pouring your milk, cream, honey, and dried lavender into a medium saucepan. Gently heat this mixture over medium heat, paying close attention — you want it to steam and get fragrant, but never boil. As soon as it’s steaming nicely, lift it off the burner and let the lavender steep for a full 20 minutes. This infuses the liquid with just the right floral intensity, without overwhelming the palate.
Step 2: Strain and Reheat the Mixture
After the infusion, pour the milky mixture through a fine mesh sieve to catch every last lavender bud. At this stage, you should have a beautifully scented, pale liquid. Return it to the saucepan and set it on very low heat while you tackle the custard base.
Step 3: Temper the Egg Yolks
In a separate bowl, whisk together the egg yolks and that pinch of salt until smooth and creamy. To avoid scrambling your eggs, slowly drizzle about half a cup of the warm lavender-infused milk into the yolks while whisking constantly. This brings the eggs gently up to temperature and creates a silky, stable custard.
Step 4: Combine and Thicken
Pour the tempered egg mixture back into the saucepan with the rest of your lavender cream. Now, stir constantly over medium heat—no distractions here! Cook for about 5 to 7 minutes, just until the custard coats the back of a spoon. Avoid letting it boil. If you want an ultra-smooth ice cream, you can pass the custard through the sieve one more time at this point.
Step 5: Chill Completely
Transfer the hot custard to a bowl, cover, and refrigerate for at least 4 hours (overnight is even better). Patience here lets all those flavors meld and ensures a perfectly churned final product.
Step 6: Churn and Freeze
Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20 to 25 minutes. For a softer texture, enjoy right away; for a firmer, scoopable ice cream, spread it into a container and freeze for 2 to 4 hours until it sets up beautifully.
How to Serve Honey Lavender Ice Cream
Garnishes
Honey Lavender Ice Cream shines with just a drizzle of extra honey and a few delicate lavender buds as a finishing touch. For a burst of color and freshness, edible flowers or a sprig of fresh mint look gorgeous and add an appealing aroma. A sprinkle of flaky sea salt just before serving can also intensify the honey’s sweetness and the lavender’s floral character.
Side Dishes
This ice cream loves company with light, crisp cookies like buttery shortbread or lemony biscotti. Fresh berries, especially blueberries or strawberries, create a gorgeous contrast of colors and flavors. For something extra indulgent, try serving it alongside a wedge of honey cake or a flaky fruit tart.
Creative Ways to Present
If you want to make a statement, scoop Honey Lavender Ice Cream into pretty coupe glasses, top with honeycomb, or sandwich it between lavender macarons for an unforgettable dessert. For summer parties, serve it in chilled teacups or create elegant sundaes with whipped cream and candied violets. Presentation can be as fun and whimsical as the ice cream itself!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Honey Lavender Ice Cream in an airtight container in the coldest part of your freezer. To maintain freshness and flavor, it’s best enjoyed within two weeks, though I doubt it’ll last that long! Press a layer of parchment or wax paper onto the surface before sealing the lid to help prevent ice crystals.
Freezing
For the creamiest results, freeze the churned Honey Lavender Ice Cream immediately after making it. If you prefer a softer scoop, just let the container rest on the counter for 5 minutes before serving. Adding a tablespoon of vodka or another neutral spirit before churning can keep the texture extra-smooth and prevent iciness, especially helpful if you plan to store it for more than a few days.
Reheating
You definitely don’t want to “reheat” your ice cream, but if it’s too hard straight from the freezer, let it rest at room temperature for 5 to 10 minutes. This softens it perfectly for scooping, without melting the whole batch.
FAQs
Can I use fresh lavender instead of dried?
Yes! You can use fresh lavender, but go sparingly—fresh can be more potent. Use only the flower buds (not stems), and make sure it’s culinary grade or organic. Start with a little less than the dried amount, taste the infused milk, and adjust as needed.
What does Honey Lavender Ice Cream taste like?
This flavor is sheer elegance: sweet and floral, but never overpowering. The honey provides a mellow depth and natural sweetness, while the lavender offers a subtle bouquet that’s both calming and unique—truly a garden party in a bowl.
Do I need an ice cream maker for this recipe?
An ice cream maker is highly recommended for the best creamy texture that Honey Lavender Ice Cream is known for. If you don’t have one, you can try the “no-churn” method by freezing the custard in a loaf pan and stirring vigorously every 30 minutes until set, though it may be a bit icier.
How do I prevent the ice cream from tasting soapy?
This is all about the kind and amount of lavender you use. Stick to culinary-grade dried lavender and don’t over-steep—20 minutes max. Taste the base before moving on, and remember that less is more when it comes to floral flavors.
Can I make this recipe dairy-free?
You can substitute coconut milk or a rich plant-based cream for the dairy and try maple syrup or agave instead of honey for a vegan version. The final product will taste a bit different but still be rich, floral, and utterly delightful.
Final Thoughts
If you’ve been searching for a dessert that’s as stunning to serve as it is delicious to eat, Honey Lavender Ice Cream is your answer. It’s simple to make yet tastes sophisticated, with a touch of magic in every bite. I can’t wait for you to try it—pull out your saucepan, gather those ingredients, and get ready to fall in love!
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Honey Lavender Ice Cream Recipe
- Total Time: 6 hours (including chilling and freezing)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicate flavors of summer with this dreamy Honey Lavender Ice Cream. Creamy, floral, and perfectly sweet, this homemade treat is a true delight for the senses.
Ingredients
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
- 4 large egg yolks
- Pinch of salt
Instructions
- Step 1: In a medium saucepan, combine the milk, cream, honey, and lavender. Heat over medium heat until it begins to steam, but do not let it boil.
- Step 2: Remove from heat and let the lavender steep for 20 minutes. Strain the mixture through a fine mesh sieve to remove the lavender buds, then return the liquid to the saucepan.
- Step 3: In a separate bowl, whisk the egg yolks and salt until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper the eggs.
- Step 4: Gradually whisk the yolk mixture back into the saucepan with the rest of the warm milk. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes. Do not let it boil.
- Step 5: Remove from heat and strain again if desired for an extra-smooth texture. Chill the custard in the refrigerator for at least 4 hours or overnight.
- Step 6: Once chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 2–4 hours.
Notes
- Make sure to use culinary-grade lavender to avoid a soapy flavor.
- For a creamier texture, add 1 tablespoon of vodka or a neutral spirit before churning to reduce iciness.
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 22g
- Sodium: 35mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 165mg
