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Honey Lavender Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 26 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Honey Lavender Ice Cream recipe offers a delicate floral twist on classic homemade ice cream. Infused with dried culinary lavender and naturally sweetened with honey, this creamy custard-based dessert is perfect for a refreshing treat. The process involves steeping lavender in cream, tempering egg yolks for a silky texture, and churning the mixture in an ice cream maker for a smooth, aromatic finish.

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup honey
  • 2 tablespoons dried culinary lavender

Custard

  • 5 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried culinary lavender. Heat over medium heat until the mixture just begins to simmer. Remove from heat, cover the saucepan, and let the mixture steep for 15 to 20 minutes to extract the lavender flavor.
  2. Strain the Lavender: Strain out the lavender flowers from the cream mixture using a fine mesh sieve and discard them. Return the infused cream to the saucepan and gently reheat until warm but not boiling.
  3. Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks until they become light in color and slightly thickened. Slowly pour the warm cream mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
  4. Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium-low heat. Stir continuously until the custard thickens to coat the back of a spoon, about 5 to 7 minutes. Be careful not to let the mixture boil to avoid scrambling the eggs.
  5. Cool and Flavor: Remove the saucepan from heat and stir in the vanilla extract. Cover and refrigerate the custard for at least 4 hours or overnight to chill thoroughly.
  6. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve texture.
  7. Freeze to Set: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours to firm up the texture before serving.

Notes

  • Use culinary-grade dried lavender to ensure a pleasant flavor.
  • Tempering the egg yolks carefully is important to avoid curdling.
  • Do not boil the custard mixture to maintain a smooth texture.
  • For best results, refrigerate the custard overnight before churning.
  • If you do not have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes until firm.

Find it online: https://slsrecipes.com/honey-lavender-ice-cream-recipe-2/