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Description
A simple recipe for homemade lavender honey ice cream, perfect for a summer dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 1/4 cup dried culinary lavender buds
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and lavender buds. Heat over medium heat until simmering, then remove from heat, cover, and let steep for 30 minutes.
- In a separate bowl, whisk together the honey and egg yolks until pale and slightly thickened.
- Strain the cream mixture through a fine-mesh sieve into a clean saucepan, discarding the lavender buds.
- Gradually whisk about half of the warm cream mixture into the egg yolk mixture to temper the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining cream.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a clean bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the ice cream in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Notes
- Ensure you use culinary-grade lavender.
- For a smoother texture, you can strain the custard again after chilling.
- Adjust honey to your sweetness preference.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30g
- Sodium: 30mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg