Honey Lavender Ice Cream
A delightful and fragrant frozen treat combining floral notes of lavender with the sweet richness of honey, perfect for summer days.
Servings: 6 servings
Calories: 250kcal
Ingredients
Lavender Infusion
- 1/4 cup dried lavender buds Provides floral flavor.
- 1.5 cups whole milk
- 1/2 cup honey Natural sweetener.
- 1/2 cup heavy cream For creaminess.
Custard Base
- 5 large egg yolks Creates a rich custard.
- 1/2 cup granulated sugar For sweetness.
- 1 teaspoon vanilla extract
- 1.5 cups heavy cream (extra) Used in the base.
- a few drops purple food coloring Optional for color.
Instructions
Preparation
- In a saucepan, combine 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup honey, and 1/4 cup dried lavender buds. Heat over medium until just simmering.
- Remove the pan from the heat and let it steep for 20 minutes.
- Strain the lavender out and return the milk mixture to the pan.
- In a medium bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and thick.
- Slowly whisk the warm milk mixture into the yolks to temper the eggs.
- Return to the saucepan and cook over low heat, stirring continuously until thickened, about 5–7 minutes.
- Stir in 1 teaspoon vanilla extract and optional food coloring.
- Strain the custard into a clean bowl, cool it, cover, and refrigerate for at least 4 hours or overnight.
Churning
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions, typically about 20-25 minutes.
- Transfer the churned ice cream into a container and freeze for at least 2 hours before serving.
Notes
For a twist, use fresh lavender, substitute half the honey with maple syrup, or add mix-ins like nuts during churning. Enjoy with fresh berries or a drizzle of honey.