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Lavender Honey Ice Cream

Helen T. Patterson
This Lavender Honey Ice Cream is a rich and creamy frozen dessert infused with floral lavender and sweet honey, finished with bittersweet chocolate pieces.
Perfect for elegant summer treats or make-ahead indulgence, it delivers a satisfying balance of flavor, texture, and subtle sweetness.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 2 (quarts)

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.