Honey Lavender Ice Cream

Creamy lavender ice cream is naturally sweetened with honey and boasts a lovely, light floral flavor of fresh lavender flowers.

Course Dessert

Cuisine American

Keyword honey lavender ice cream, lavender ice cream

Prep Time 6

Cook Time 10

Total Time 6 10

Servings

Calories 216kcal

Author Lisa Bass

Combine milk, cream, honey, salt, and lavender in a medium saucepan. Bring mixture to a gentle simmer and stir well to ensure honey is melted and all ingredients are combined. Remove from heat and allow lavender to steep in the mixture for 30 minutes or until desired lavender flavor has developed.
Strain lavender from the mixture and return the mixture to the pot. You will want to strain the lavender so you're not chewing into the leaves.
Whisk egg yolks separately in a small bowl.Gradually whisk in 1⁄2 cup warm cream mixture to the egg yolks to temper the yolks and prevent curdling.
Whisk to combine yolk mixture into the remaining cream mixture in the medium saucepan. Cook over medium heat, stirring constantly, around 10 minutes or until mixture thickens and coats a spoon. Pour custard through a fine wire-mesh strainer into a bowl. Place the bowl over an ice bath and stir until the custard is very cold, or alternatively, place the bowl in the refrigerator for a few hours until cold.Add fresh lavender petals (optional).
Pour the custard into the ice cream maker and follow the manufacturer’s instructions. Once ice cream is churned, pour into a freezer safe container and freeze for a minimum of four hours.

Ensure your ice cream machine canister is frozen completely before using.
You will want to make sure the custard mixture is completely chilled before churning, as this is also very important.
You could easily make this recipe with dried ‘culinary grade’ lavender during the winter months. Just taste the mixture as it steeps to ensure it has reached the strength of lavender flavor you desire.