Indulge in the delicate floral notes of Lavender Honey Ice Cream, a creamy treat that combines rich honey sweetness with fragrant lavender and the subtle crunch of dark chocolate.
Naturally high in protein from egg yolks and cream, this luxurious dessert is perfect for everyday enjoyment, offering a satisfying, make-ahead option that’s both elegant and simple to prepare.
Lavender Honey Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 medium saucepan
- 1 mixing bowl
- (1) Whisk
- 1 strainer
- Plastic wrap
Ingredients
- 2 ½ cups heavy whipping cream
- 2 cups whole milk
- 1 tbsp dried edible lavender
- ½ cup honey
- ¼ cup granulated sugar
- 5 egg yolks
- 1 tbsp vodka
- 2 tsp vanilla extract
- 2 –3 drops violet or purple gel food coloring optional
- 4 oz bittersweet chocolate finely chopped
Instructions
- Prepare the Lavender Infusion: Begin by pouring 2 ½ cups of heavy cream and 2 cups of whole milk into a medium saucepan. Add 1 tablespoon of dried edible lavender to the mixture. Place the saucepan over medium heat and gently bring the cream and milk to a soft simmer, stirring occasionally to prevent the milk from scalding. Once it reaches a simmer, remove the pan from the heat and cover it with a lid, allowing the lavender to steep for about 1 hour. This slow infusion lets the lavender release its delicate floral aroma and flavor without becoming overpowering.
- Whisk the Honey and Egg Yolks: While the lavender is steeping, take a mixing bowl and add ½ cup honey, ¼ cup granulated sugar, and 5 egg yolks. Using a whisk, beat the mixture until it becomes smooth, pale, and slightly fluffy. This step ensures the sugar is well dissolved and the yolks are fully incorporated, which will help the custard achieve a creamy, silky texture later.
- Temper the Egg Mixture: Once the lavender-infused cream is ready, return the saucepan to medium heat to bring it back to a gentle simmer. Carefully pour about 1 cup of the hot cream into the egg yolk mixture, whisking continuously. This process, called tempering, gradually raises the temperature of the eggs to prevent them from curdling when combined with the hot liquid.
- Combine Custard Ingredients: Slowly pour the tempered egg mixture back into the saucepan with the remaining lavender cream. Place the pan over medium-low heat and stir constantly with the whisk. Keep moving the custard in gentle circles, scraping the bottom and sides of the pan to prevent sticking. Cook until the custard thickens enough to coat the back of a spoon, usually around 5–8 minutes. The custard should have a rich, velvety consistency that will form the base of your ice cream.
- Add Flavor Enhancers: Remove the saucepan from heat and immediately whisk in 1 tablespoon vodka and 2 teaspoons vanilla extract. These additions enhance the flavor and slightly improve the ice cream’s texture, making it smoother and easier to scoop. If you like a soft lavender hue, add 2–3 drops of violet or purple gel food coloring at this stage, stirring until evenly distributed.
- Chill the Custard: Transfer the warm custard to a heatproof container. To prevent a skin from forming on top, press a layer of plastic wrap directly onto the surface of the custard. Refrigerate the mixture overnight, or for at least 8 hours. This chilling period allows the flavors to meld and ensures the custard is fully cold before churning, which is essential for a creamy texture.
- Strain the Custard: After chilling, remove the custard from the refrigerator. Place a fine-mesh strainer over a large bowl and pour the custard through it to remove the lavender flowers. Use a spatula to gently press the mixture through, ensuring you capture all the liquid while leaving behind any solid pieces. This step ensures a smooth, silky ice cream without any floral debris.
- Churn in Ice Cream Maker: Pour the strained custard into your ice cream maker following the manufacturer’s instructions. Churn until it reaches a thick, soft-serve consistency. Depending on your machine, this usually takes 20–30 minutes. The churning incorporates air into the mixture, creating a light, creamy texture.
- Fold in Chocolate: Once the ice cream has reached the proper consistency, gently fold in 4 ounces of finely chopped bittersweet chocolate. This adds texture and bursts of rich chocolate flavor throughout each scoop. Make sure to stir carefully so the chocolate is evenly distributed without melting too quickly.
- Freeze Until Firm: Transfer the ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for 6–8 hours or until firm. When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes for easier scooping. Serve in bowls or cones and enjoy the delicate floral and sweet honey flavors paired with decadent chocolate.
Notes
- Using high-quality honey is essential for a rich, natural sweetness that complements the floral notes of lavender.
- Finely chop the bittersweet chocolate to ensure it mixes evenly and adds a pleasant texture without overpowering the custard.
- Steeping the lavender off-heat initially prevents it from tasting bitter or soapy, creating a smooth, aromatic flavor.
- Tempering the eggs carefully avoids curdling and ensures a creamy, silky custard.
- Optional gel food coloring can enhance the visual appeal, especially for serving at special occasions, but it does not affect flavor.
- This recipe is high-altitude tested, but at lower elevations, you may need slightly less cooking time to achieve custard thickness.
Chef’s Secrets: Elevating Homemade Ice Cream
To create the most luxurious texture, always chill the custard thoroughly before churning.
A cold base produces smoother ice cream with fewer ice crystals.
For a deeper flavor, let the lavender steep longer, but taste frequently—over-steeping can create a soapy flavor.
Incorporating vodka or another neutral alcohol helps maintain softness in the frozen dessert, preventing it from becoming rock-hard in the freezer.
Finally, fold in chocolate only after churning to retain its crisp texture, giving every bite a satisfying contrast.
Serving Suggestions: Delicious Pairing Ideas
This lavender honey ice cream pairs beautifully with light, summery desserts.
Serve alongside a slice of lemon pound cake or a drizzle of warm berry compote for an elegant dessert presentation.
For a refreshing twist, scoop into fresh waffle cones or layer it with crushed shortbread cookies for a simple ice cream sandwich.
Garnish with a few lavender buds or a drizzle of honey to enhance the floral aroma and add visual appeal.
Storage Tips: Keeping Ice Cream Perfect
Store your ice cream in a sealed, airtight container to prevent freezer burn and preserve its delicate flavors.
Place a layer of plastic wrap directly on the surface before sealing the lid to minimize ice crystals forming.
Homemade ice cream is best consumed within 1–2 weeks for optimal creaminess and flavor.
If it becomes too hard after extended freezing, let it sit at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I use fresh lavender instead of dried?
Yes, fresh lavender can be used, but reduce the quantity slightly as it is more potent.
Make sure to remove the stems and taste-test to avoid overpowering the ice cream.
2. Can I make this recipe without an ice cream maker?
Absolutely. Pour the custard into a shallow freezer-safe dish and stir every 30 minutes while freezing.
Repeat until the ice cream is firm and creamy, though the texture may be slightly less smooth than with churning.
3. Can I substitute honey with another sweetener?
Maple syrup or agave nectar can work as alternatives, but honey provides a unique floral sweetness that complements lavender, which may be missing with other sweeteners.
4. Why is vodka added to the custard?
A small amount of vodka lowers the freezing point slightly, helping the ice cream remain soft and scoopable straight from the freezer.
It does not impart a noticeable alcohol flavor.
5. Can I prepare the custard in advance?
Yes, the custard can be made and chilled overnight before churning.
This is ideal for meal prep and ensures the flavors fully develop for a richer, smoother ice cream.
