Honey Lavender Ice Cream
A delightful and creamy treat with floral notes of lavender and the sweetness of honey, perfect for hot summer days or gatherings.
Servings: 8 servings
Calories: 220kcal
Ingredients
Base Ingredients
- 2 cups whole milk Creamy and rich, this milk forms the base of our ice cream.
- 1 cup heavy cream Adds a luxurious texture that makes each scoop ultra-smooth.
- 1/3 cup honey Nature’s sweetener brings a delightful floral sweetness.
- 5 large egg yolks Enriches the custard, giving it a velvety feel.
- 3/4 tablespoon fresh lavender leaves and flowers The star ingredient, lending an aromatic twist.
- 1 pinch salt Enhances all the flavors beautifully.
Instructions
Infuse Milk and Cream
- Combine milk, cream, honey, salt, and lavender in a saucepan. Heat over medium until steaming, stirring gently. Remove from heat, cover, and let steep for about 1 hour.
Temper the Yolks
- In a separate bowl, whisk egg yolks until pale and slightly thickened. Slowly add 1/2 cup of the warm milk mixture to the yolks, whisking constantly.
Cook the Custard
- Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring continuously until thick enough to coat the back of a spoon.
Strain and Chill
- Strain the custard through a fine sieve into a clean bowl to remove lavender and cooked egg bits. Allow to cool to room temperature, cover, and refrigerate for at least 4 hours.
Churn and Freeze
- Once chilled, pour the custard into an ice cream maker. Churn until soft serve consistency, about 20 to 25 minutes. Transfer to a container, cover, and freeze for at least 4 hours.
Notes
Use culinary-grade lavender for safety. Chill ingredients for better texture. Experiment with additional flavors like lemon zest or other herbs. Serve slightly softened for best texture.