Honey Lavender Ice Cream
This Honey Lavender Ice Cream is a luxurious and refreshing homemade treat. The floral notes of lavender perfectly complement the sweetness of honey, creating a smooth and creamy dessert that will delight your taste buds. With just a few simple ingredients, this homemade ice cream is easy to make and perfect for a special occasion or a sweet, everyday indulgence. A unique twist on traditional ice cream, this dessert is both elegant and comforting.
Equipment
- 1 medium saucepan
- 1 Fine-Mesh Strainer
- 1 mixing bowl
- (1) Whisk
- 1 Ice cream maker (optional, but recommended)
- 1 airtight container (for storing ice cream)
- 1 Wooden spoon (or heat-resistant spatula for stirring the custard)
Ingredients
- 1 ½ cups 360 ml Heavy cream
- 1 ½ cups 360 ml Whole milk
- ½ cup 170 g Raw honey (or honey of choice)
- 2 tbsp Dried culinary lavender
- 5 large Egg yolks
- 1 tsp Vanilla extract
- Pinch Salt
Instructions
Infuse the Milk and Cream with Lavender:
- In a medium saucepan, combine the heavy cream, whole milk, and dried lavender. Heat over medium heat until it just begins to simmer (do not boil). Let it steep for 5–7 minutes, then remove from heat and strain the mixture to remove the lavender buds.
Prepare the Custard:
- In a separate bowl, whisk together the egg yolks and honey until smooth. Slowly add a small amount of the warm milk mixture into the egg yolks while whisking to temper the eggs. Gradually add the rest of the milk mixture, whisking constantly. Pour the mixture back into the saucepan.
Cook the Custard:
- Return the saucepan to low heat. Stir the custard constantly with a wooden spoon or heat-resistant spatula until it thickens slightly and coats the back of the spoon (about 10 minutes). Be careful not to let it boil.
Chill the Custard:
- Remove the custard from heat and transfer it to a bowl. Let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
Churn the Ice Cream:
- Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes). The mixture should become thick and creamy.
Freeze Until Set:
- Transfer the ice cream to an airtight container, press plastic wrap directly onto the surface of the ice cream, and seal the container. Freeze for at least 4 hours or until firm.
Notes
- Flavor Adjustment: Feel free to adjust the amount of lavender or honey to your taste. For a more intense lavender flavor, steep the lavender a little longer (up to 10 minutes), but be cautious as it can turn bitter.
- Without an Ice Cream Maker: If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze it, stirring every 30 minutes for about 2-3 hours to break up ice crystals and achieve a creamy texture.
- Dairy-Free Option: Substitute the milk and cream with coconut milk or almond milk, and use a non-dairy sweetener like maple syrup if preferred.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Make sure to press plastic wrap on the surface to prevent ice crystals from forming.