Prepare to be utterly enchanted by the delicate blend of floral notes and creamy sweetness in this Honey Lavender Ice Cream. This recipe brings together luscious honey and fragrant lavender for a dessert that’s refreshingly unique and sophisticated, yet incredibly simple to make at home. Each velvety bite feels like a walk through a blooming garden on a warm afternoon. If you’re ready to impress your family (or treat yourself) with something special, this Honey Lavender Ice Cream is sure to become a treasured favorite.
Ingredients You’ll Need
The beauty of this Honey Lavender Ice Cream lies in its handful of pure, thoughtfully chosen ingredients. Each one plays a crucial part in creating the ice cream’s lovely color, silky texture, and unforgettable flavor. Don’t skip on quality—each element here is worth seeking out.
- Heavy Cream: Provides rich, velvety mouthfeel and forms the creamy base every great ice cream needs.
- Whole Milk: Balances the richness of the cream and keeps the ice cream perfectly scoopable.
- Honey: Adds natural sweetness and a gentle floral note that pairs beautifully with lavender, making the flavor truly shine.
- Dried Culinary Lavender: Don’t use just any lavender! Culinary-grade buds ensure you get that beautiful aroma without any harsh or soapy flavors.
- Egg Yolks: Key to creating a luxurious custard that thickens into the smoothest ice cream imaginable.
- Pinch of Salt: Just a little pop of salt balances and intensifies every other flavor in the batch.
How to Make Honey Lavender Ice Cream
Step 1: Infuse the Dairy with Honey and Lavender
Begin by pouring your milk, heavy cream, and honey into a medium saucepan. Sprinkle in the dried lavender and warm the mixture gently over medium heat until you see subtle wisps of steam. Be mindful not to let it boil—just coax the mixture until it’s hot and fragrant. Once warmed, remove the pan from the heat and allow the lavender to steep for 20 minutes. This step is what gives Honey Lavender Ice Cream its signature gentle floral essence.
Step 2: Strain for a Silky-Smooth Base
After the lavender has steeped, strain the mixture through a fine mesh sieve to remove the buds. This prevents any gritty texture and ensures each scoop is ultra-smooth. Return the infused liquid back to the saucepan; you’re just moments away from starting your custard.
Step 3: Temper the Egg Yolks
In a mixing bowl, whisk together the egg yolks with a pinch of salt until they’re smooth and pale. Now, very slowly drizzle in about 1/2 cup of the hot milk-lavender mixture, whisking all the while. This step, called tempering, gently warms the eggs so they blend seamlessly into the custard without scrambling.
Step 4: Cook and Thicken the Custard
Carefully pour the tempered egg mixture back into the saucepan with the rest of the milk base. Set the heat to medium and stir constantly—patience is key here! You’ll notice the mixture gradually thicken and, after about 5–7 minutes, it will coat the back of your spoon. Be sure not to let it come to a boil; you want perfectly smooth, rich custard.
Step 5: Chill for the Creamiest Texture
Once thickened, remove the custard from the heat. For extra-smooth Honey Lavender Ice Cream, strain it once more. Let it cool slightly, then cover and chill in the refrigerator for at least 4 hours or, even better, overnight. This allows the flavors to meld and the base to become ice-cold, giving you a better churn.
Step 6: Churn, Freeze, and Enjoy
Pour your chilled custard into an ice cream maker and churn according to the manufacturer’s directions until it thickens and resembles soft-serve. Transfer to a freezer-safe container and freeze until firm, usually 2–4 hours. Scoop, serve, and savor your homemade Honey Lavender Ice Cream!
How to Serve Honey Lavender Ice Cream
Garnishes
Dress up this creamy delight with a sprinkle of extra dried culinary lavender, a drizzle of golden honey, or a handful of fresh berries. Even a few edible flower petals can elevate its already stunning look—turning your dessert into a little work of art.
Side Dishes
Honey Lavender Ice Cream pairs beautifully with crisp butter cookies, shortbread, or a slice of lemon loaf cake. If you’re feeling adventurous, serve it alongside grilled peaches or roasted strawberries for a sophisticated summer dessert spread.
Creative Ways to Present
For a whimsical touch, scoop your Honey Lavender Ice Cream into vintage teacups or glass jars, or sandwich it between delicate homemade cookies. You can even fill waffle cones and dunk the tops in melted white chocolate and crushed lavender buds for an extra photogenic (and delicious) treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Honey Lavender Ice Cream in an airtight container in the freezer. Press a layer of parchment or wax paper directly onto the surface before sealing the lid to help prevent ice crystals from forming and to keep every batch ultra-smooth.
Freezing
Freeze your ice cream for up to two weeks for peak flavor and texture. It’s best enjoyed within the first week while the floral notes are most vibrant and the texture is at its dreamiest. If making ahead, let it sit at room temperature for a few minutes before scooping.
Reheating
While ice cream doesn’t need reheating in the conventional sense, allow your Honey Lavender Ice Cream to rest on the counter for 5–10 minutes to soften before scooping. This will give you those perfect, creamy swirls every time.
FAQs
Can I use fresh lavender instead of dried culinary lavender?
Fresh lavender can be used, but it’s very potent, so use about half the amount called for in the recipe. Remember to make sure it’s safe for consumption—culinary lavender is always the best choice for a balanced, pleasant flavor.
I don’t have an ice cream maker. Can I still make Honey Lavender Ice Cream?
Absolutely! After chilling your custard, pour it into a shallow pan and freeze. Stir vigorously every 30–45 minutes with a fork until frozen and creamy. The texture may be a touch less smooth, but the flavor will still shine.
How do I avoid a soapy taste from the lavender?
Stick to culinary-grade lavender and don’t steep it for longer than 20 minutes. Over-steeping or using the wrong variety can result in overpowering or soapy notes—taste the custard before churning to be sure you love the flavor.
Can I substitute the honey with another sweetener?
You can use agave syrup or maple syrup in a pinch, but honey is really what makes Honey Lavender Ice Cream so exceptional. If you experiment, keep in mind that the flavor profile will change slightly.
Is this ice cream gluten-free?
Yes! As written, Honey Lavender Ice Cream contains no gluten and is perfect for gluten-free dessert lovers. Just double-check that all your ingredients, especially the lavender, haven’t been cross-contaminated if you’re especially sensitive.
Final Thoughts
If you’ve never tried making your own Honey Lavender Ice Cream, now is the perfect time. It’s as simple as it is dazzling and promises to transform any summer day—or special occasion—into something a little more magical. Gather your ingredients, invite someone you love, and scoop up a little floral sunshine!
Print
Honey Lavender Ice Cream Recipe
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: 6 hours (including chilling and freezing)
- Yield: 6 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicate flavors of this homemade Honey Lavender Ice Cream. Creamy and fragrant with a hint of floral sweetness, it’s a perfect treat for a sunny day.
Ingredients
For the Ice Cream:
- 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
- Prepare the Base: In a saucepan, heat milk, cream, honey, and lavender until steaming. Let lavender steep, then strain.
- Make the Custard: Whisk yolks with salt. Temper with warm milk, then cook until thickened.
- Chill and Churn: Cool custard, churn in ice cream maker, then freeze until firm.
Notes
- Use culinary lavender for best flavor.
- For a creamier texture, add a tablespoon of vodka before churning.
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