Honey Lavender Ice Cream
A unique and fragrant dessert that combines sweet honey with calming lavender for a creamy treat perfect for hot summer days.
Ingredients
Base Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey preferably local
- 1 tablespoon dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Infusion and Preparation
- In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender. Heat the mixture over medium heat until it’s warm but not boiling.
- Stir occasionally to help dissolve the honey. Once it’s warm, remove it from the heat and let it steep for about 20-30 minutes.
Creamy Custard Base
- In a separate bowl, whisk the egg yolks until they become pale and thick.
- Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking continuously.
- Pour the yolk mixture back into the saucepan.
- Return the saucepan to medium-low heat and cook, stirring frequently until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Final Steps
- Strain the custard through a fine-mesh sieve to remove the lavender buds. Let it cool at room temperature before adding the vanilla extract and a pinch of salt.
- Cover the mixture and refrigerate for at least 4 hours or overnight.
- Pour the chilled custard into an ice cream maker according to the manufacturer’s instructions. Churn until it reaches a soft-serve consistency.
- Transfer to a lidded container and freeze for at least 4 hours.
Notes
Use high-quality ingredients for the best flavor. Heat the cream mixture gently to avoid boiling.