If you’re on the hunt for a dessert that brings together floral elegance and creamy sweetness, look no further than this irresistible Honey Lavender Ice Cream Recipe. Combining the delicate aroma of culinary lavender with the natural sweetness of honey, this frozen treat captures the essence of a sunny afternoon in a scoop. It’s silky, smooth, and has a gentle complexity that makes every bite feel like a special occasion. Whether you’re an ice cream enthusiast or trying something new, this recipe is a delightful adventure for your taste buds.
Ingredients You’ll Need
The magic of this ice cream starts with a handful of simple yet thoughtfully chosen ingredients. Each component plays an essential role in crafting the perfect balance of creamy texture, sweet floral notes, and a luscious finish.
- 2 cups heavy cream: Adds rich creaminess and body to the ice cream’s texture.
- 1 cup whole milk: Lightens the mixture while maintaining a creamy mouthfeel.
- 1/2 cup honey: Provides natural sweetness and a floral depth that perfectly complements lavender.
- 2 tablespoons dried culinary lavender: Imparts that iconic fragrant flavor—make sure to use culinary grade for the best taste without bitterness.
- 4 large egg yolks: Create the custard base that thickens and enriches the ice cream.
- Pinch of salt: Enhances all the flavors, balancing sweetness and floral notes beautifully.
How to Make Honey Lavender Ice Cream Recipe
Step 1: Infuse the Cream and Milk with Lavender
Start by gently warming the heavy cream and whole milk with dried lavender in a medium saucepan. Heat everything just until it begins to steam—don’t let it boil—then remove it from the heat. Cover the pot and let the lavender steep for 15 to 20 minutes, allowing its natural floral oils to infuse the dairy for that signature flavor. After steeping, strain out the lavender buds carefully using a fine mesh sieve to prevent any gritty texture in your ice cream.
Step 2: Whisk the Egg Yolks and Honey
While the cream mixture cools, whisk together your egg yolks and honey in a separate bowl until the mixture is smooth and takes on a pale golden hue. This step is essential for building that silky custard base that will thicken once heated.
Step 3: Temper the Egg Mixture
To avoid scrambling your eggs, slowly pour a small amount of the warm lavender-infused cream into the egg yolks while whisking constantly. This gradual warming, known as tempering, prepares the eggs to combine safely with the hot mixture without curdling. Once tempered, add the rest of the cream mixture in small increments, whisking steadily.
Step 4: Cook the Custard
Return the combined mixture to the saucepan and cook it over low heat, stirring continuously with a wooden spoon or spatula. Keep an eye on the temperature—aim for around 170 to 175 degrees Fahrenheit—when the custard becomes thick enough to coat the back of your spoon, take it off the heat. This slow cooking process creates the velvety texture that defines a great ice cream custard. Add a pinch of salt to brighten the flavors, and feel free to strain the mixture once more for extra smoothness.
Step 5: Chill and Churn
Allow your custard to cool to room temperature before covering and refrigerating for at least 4 hours or ideally overnight. The extended chilling helps the flavors meld and the custard to firm up, ensuring a better churn. Once well chilled, follow your ice cream maker’s instructions to churn the mixture until it reaches creamy, soft-serve consistency.
Step 6: Freeze Until Firm
Transfer the churned ice cream to a container and place it in the freezer for about 4 hours or until it’s firm enough to scoop. This final chill step perfects the texture and readies your homemade delight for serving.
How to Serve Honey Lavender Ice Cream Recipe
Garnishes
Elevate your Honey Lavender Ice Cream Recipe with simple garnishes like a drizzle of honey over the top or a few fresh lavender sprigs. Toasted almonds or finely chopped pistachios also add a lovely crunch that contrasts the creamy smoothness.
Side Dishes
This ice cream pairs wonderfully with light lemon cakes, shortbread cookies, or a fresh berry compote. These sides amplify the floral notes while balancing the sweetness with hints of tartness and buttery richness.
Creative Ways to Present
For a beautiful touch, serve scoops in delicate glass cups layered with fresh berries and a sprinkle of edible flowers. You can also freeze the ice cream in silicone molds for pretty-shaped portions, perfect for a summer gathering or garden party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Honey Lavender Ice Cream Recipe in an airtight container in the freezer to maintain freshness and prevent ice crystals from forming. Properly sealed, it will stay delicious for up to two weeks.
Freezing
If you’re making this ice cream ahead of time, the best approach is to churn it and then freeze it for several hours until firm. Avoid freezing the custard before churning since this will affect the texture and creaminess.
Reheating
This ice cream is best served cold, so there’s no need to reheat. If it becomes too hard in the freezer, let it sit at room temperature for 10 to 15 minutes before scooping to soften slightly without melting.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be used, but it tends to be milder than dried culinary lavender. If you choose fresh, use about double the amount and be sure it is pesticide-free and culinary grade to avoid bitterness.
Is it necessary to temper the eggs?
Yes, tempering is crucial for preventing the eggs from scrambling when added to the hot cream. It ensures a smooth custard base, which is key for creamy ice cream.
Can I substitute honey with sugar?
You can replace honey with sugar, but keep in mind that honey adds a distinct floral sweetness that complements the lavender beautifully. Sugar will make it sweeter but less complex in flavor.
How long can I store the honey lavender ice cream in the freezer?
When stored properly in an airtight container, the ice cream will remain fresh and delicious for up to two weeks, after which the texture and flavor might start to degrade.
Can I make this ice cream without an ice cream maker?
It’s possible by freezing the custard in a shallow container and stirring every 30 minutes to break up ice crystals, but the texture won’t be as smooth or creamy as when churned in an ice cream maker.
Final Thoughts
This Honey Lavender Ice Cream Recipe is a lovely way to bring a little floral sophistication and sweet creaminess into your kitchen. The harmony of honey and lavender creates a dessert experience that feels both indulgent and refreshingly unique. I wholeheartedly encourage you to try making this at home—once you taste it, you’ll want to keep this recipe close for any occasion that calls for something truly special.
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Honey Lavender Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Lavender Ice Cream is a delicate and creamy dessert infused with the floral notes of culinary lavender and the natural sweetness of honey. Perfectly smooth and rich, this homemade ice cream is a refreshing treat that pairs wonderfully with lemon desserts or fresh berries.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
- 4 large egg yolks
- pinch of salt
Instructions
- Infuse Cream: In a medium saucepan, combine the heavy cream, whole milk, and dried culinary lavender. Heat over medium heat until the mixture begins to steam but does not boil. Remove from heat, cover, and let the lavender steep for 15 to 20 minutes to infuse the cream with floral flavor. Strain the mixture through a fine mesh sieve to remove lavender pieces, then return the infused cream mixture to the saucepan.
- Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks and honey until smooth and pale. Slowly pour a small amount of the warm lavender-infused cream into the egg yolks while whisking constantly to gently temper the eggs and prevent curdling. Gradually add the remaining warm cream mixture, continuing to whisk to combine fully.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula. Heat until the custard thickens enough to coat the back of the spoon, reaching approximately 170–175°F, taking care not to let it boil. Remove from heat, stir in a pinch of salt for flavor balance, and strain once more if you desire an extra smooth texture.
- Chill Mixture: Allow the custard mixture to cool to room temperature. Cover it and refrigerate for at least 4 hours or preferably overnight to ensure thorough chilling, which is essential for the churning process and smooth texture.
- Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Thoroughly: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm, allowing the flavors to fully develop and the texture to set perfectly.
Notes
- Use only culinary-grade lavender to avoid bitterness.
- For a stronger floral flavor, you can steep the lavender longer, but avoid over-steeping as it might make the flavor overpowering.
- This ice cream pairs beautifully with lemon desserts or fresh berries for a complementary burst of flavor.
