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
Scale
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
