This Lavender Honey Ice Cream offers a refreshing twist on classic frozen treats, blending floral lavender with natural honey sweetness.
Rich in protein from eggs and cream cheese, it provides a creamy texture without excessive saturated fats.
Quick to prepare and ideal for cooling summer days, this nutrient-friendly dessert is perfect for everyday indulgence, satisfying your sweet cravings while remaining wholesome and elegant.
Lavender Ice Cream
Equipment
- Ice Cream Maker Attachment (for KitchenAid Stand Mixer)
- Candy thermometer
- Saucepan
- Stand Mixer Bowl
- Spice Bag (for lavender)
- Airtight Freezer Container
Ingredients
- 2 cups 480 g whole milk
- ½ cup 120 g heavy cream
- 2 tbsp 3 g dried lavender flowers
- 4 large egg yolks 78 g
- ¼ cup 45 g sugar
- 4 oz 113 g cream cheese, room temperature
- ½ cup 171 g honey
- ¼ tsp 1 g pure vanilla extract
- A pinch of salt
Instructions
- Infuse the Milk with Lavender: Place the dried lavender flowers into a spice bag or tea infuser for easy removal later. Pour the whole milk and heavy cream into a medium saucepan, then submerge the lavender bag. Heat the mixture gently over medium heat until it just begins to simmer, watching closely to prevent it from boiling over. Once simmering, remove the pan from heat and let the lavender steep for 5–10 minutes. This allows the milk and cream to absorb the floral aroma and subtle flavor of the lavender. After steeping, carefully remove the spice bag or strain the mixture through a fine sieve if the flowers were loose.
- Whip the Egg Yolks and Sugar: While the milk mixture cools slightly, place the egg yolks in the bowl of a stand mixer. Start mixing on low speed, then gradually add the sugar in a steady stream. Continue to beat the mixture until it becomes pale, thick, and creamy. This step is essential to create a smooth custard base and to ensure the sugar dissolves fully, giving the ice cream a silky texture.
- Temper the Egg Mixture: To prevent the eggs from scrambling, you need to temper them with the hot milk mixture. Begin by adding a few tablespoons of the warm milk and cream to the egg yolks while mixing on low speed. Stir continuously and allow the liquid to fully incorporate before adding more. Repeat this gradual addition until all of the milk mixture has been combined with the eggs. This careful process balances the temperatures and creates a custard that will thicken evenly.
- Cook the Custard to Perfection: Return the entire mixture to the saucepan and place over medium-low heat. Stir constantly with a heat-resistant spatula or wooden spoon, making sure to scrape the bottom and sides of the pan. Cook until the custard thickens and coats the back of a spoon—this usually happens around 175°F–180°F (80°C–82°C). To test, run your finger through the custard on the spoon; the line should hold without the custard running. This ensures the eggs have cooked enough to provide structure without curdling.
- Incorporate Cream Cheese, Honey, and Flavorings: Once the custard has thickened, immediately remove it from heat. Add the room-temperature cream cheese in small pieces, stirring until completely smooth and fully incorporated. Next, pour in the honey, vanilla extract, and a pinch of salt. Mix thoroughly until the custard becomes glossy and homogenous. This step enriches the ice cream with a creamy texture, subtle sweetness, and enhanced flavor layers.
- Cool the Custard Properly: Allow the custard to cool to room temperature uncovered. This lets the mixture release some heat and prevents condensation from forming in your ice cream later. After it reaches room temperature, cover the custard and refrigerate for at least 12 hours—or overnight—so it chills thoroughly. Chilling not only improves the texture but also intensifies the lavender and honey flavors.
- Prepare the Ice Cream Maker: Before churning, make sure your ice cream maker bowl is fully frozen according to the manufacturer’s instructions. For the KitchenAid attachment, this usually requires 24 hours in the freezer. This ensures the mixture freezes evenly and achieves a creamy, scoopable consistency.
- Churn the Ice Cream: Pour the chilled custard into the prepared ice cream maker. Turn the machine on and churn for 15–20 minutes, or until the mixture thickens to a soft-serve consistency. The ice cream should look smooth and slightly firm, with a rich creamy texture. Keep in mind that churning incorporates air into the mixture, making it light and fluffy.
- Freeze for Final Texture: Transfer the churned ice cream into an airtight container. For the best texture, press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container and freeze for at least 4 hours before serving. This step allows the ice cream to firm up and reach the ideal scoopable consistency.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and drizzle lightly with extra honey if desired. The combination of delicate lavender aroma and natural honey sweetness creates a unique, refreshing dessert perfect for summer or any special occasion. Store leftovers in the airtight container in the freezer for up to 2 weeks, ensuring the flavor remains fresh and vibrant.
Notes
- Use a spice bag or fine mesh strainer for the lavender to prevent bits from getting into the ice cream, ensuring a smooth texture.
- Room-temperature cream cheese blends more easily into the warm custard, preventing lumps.
- Chilling the custard thoroughly overnight allows the flavors to deepen and improves the ice cream’s texture when churned.
- Make sure the ice cream maker bowl is fully frozen as per manufacturer instructions for optimal churning.
- Press a piece of plastic wrap directly onto the surface of the ice cream before freezing to avoid ice crystals.
- This recipe yields approximately 1.5 quarts (12 scoops) and is perfect for summer gatherings or meal-prep dessert portions.
Chef’s Secrets for Perfect Texture
The key to a perfectly creamy lavender honey ice cream lies in the custard preparation.
Gently tempering the eggs with the warm milk and cream prevents curdling and ensures a smooth, silky base.
Don’t rush this step—gradual incorporation of heat is essential.
Additionally, using a spice bag for the lavender provides a clean infusion without leaving stray bits.
For an extra luxurious texture, ensure the cream cheese is at room temperature and fully incorporated, and chill the custard overnight for the best flavor and consistency.
Serving Suggestions for Elegant Presentation
Serve this ice cream in small glass bowls or delicate waffle cones to highlight its floral elegance.
A drizzle of extra honey on top enhances its natural sweetness, and a few edible lavender sprigs can add a professional, visually appealing touch.
It pairs beautifully with fresh berries, shortbread cookies, or a slice of pound cake.
For a sophisticated dessert plate, add a small spoon of lavender-infused whipped cream alongside a scoop of the ice cream for a layered, aromatic experience.
Storage Tips to Maintain Freshness
Store the ice cream in an airtight container in the freezer for up to two weeks.
Always press plastic wrap directly onto the ice cream surface to minimize ice crystal formation.
Avoid frequent thawing and refreezing, as this can compromise texture and flavor.
If the ice cream becomes too firm after extended freezing, allow it to sit at room temperature for 5–10 minutes before scooping.
Using a pre-chilled ice cream scoop will also help maintain smooth, clean servings.
Frequently Asked Questions
1. Can I use fresh lavender instead of dried?
Yes, but use sparingly, as fresh lavender is more potent and can become bitter if overused.
About 1–2 teaspoons of finely chopped fresh lavender is sufficient for this recipe.
2. Do I have to refrigerate the custard overnight?
While overnight refrigeration enhances flavor and texture, you can chill it for at least 2–3 hours until it reaches refrigerator temperature (around 39°F) and still achieve good results.
3. Can I substitute honey with another sweetener?
You can use maple syrup or agave nectar as alternatives, though the floral sweetness unique to honey will be slightly muted.
Adjust quantities to taste.
4. Why is the custard important for ice cream texture?
The custard base, enriched with eggs and cream cheese, provides structure, creaminess, and smoothness.
Proper cooking prevents graininess and ensures the ice cream is rich yet airy.
5. How long can I store the ice cream in the freezer?
Stored in an airtight container with plastic wrap pressed on the surface, it can last up to two weeks while retaining flavor and texture.
Beyond that, ice crystals may develop and impact creaminess.
