Description
A creamy, floral ice cream made with honey and infused with lavender, perfect for a refreshing dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried culinary lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks
Instructions
- In a saucepan, combine the heavy cream, whole milk, honey, lavender, and salt. Heat over medium heat until warm, but do not boil.
- Remove from heat and let the lavender steep for 30 minutes.
- In a bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks, whisking constantly to temper the eggs.
- Pour the tempered egg yolks back into the saucepan with the cream mixture and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Strain the mixture through a fine mesh sieve to remove the lavender buds.
- Add the vanilla extract and let the mixture cool to room temperature. Refrigerate until completely chilled, about 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze until firm, about 2 hours.
Notes
- Make sure to use culinary lavender, as other types may not be safe for consumption.
- For a stronger lavender flavor, let the mixture steep longer.
- You can substitute agave syrup for honey for a vegan option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg