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Perfect Lavender Honey Ice Cream: 4 Surefire Tips

Lavender Honey Ice Cream
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Enjoy a homemade lavender honey ice cream with delicate floral notes and sweet honey.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • 1 tablespoon dried culinary lavender buds
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine heavy cream, whole milk, and lavender buds. Heat over medium heat until simmering, then remove from heat, cover, and let steep for 30 minutes.
  2. In a separate bowl, whisk together granulated sugar and egg yolks until pale and creamy.
  3. Strain the lavender-infused cream mixture, discarding the lavender buds. Return the cream mixture to the saucepan.
  4. Gradually whisk about 1/2 cup of the warm cream mixture into the egg yolk mixture to temper the eggs.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  6. 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.
  7. Remove from heat and stir in the honey and vanilla extract.
  8. Pour the custard into a clean bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
  9. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
  10. Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.

Notes

  • Ensure you use culinary grade lavender.
  • For a stronger lavender flavor, steep the lavender buds for a longer period.
  • Adjust honey to your preferred sweetness.

Nutrition

Find it online: https://savorandpin.com/lavender-honey-ice-cream-recipe/