If you’re searching for a dreamy dessert that combines floral elegance with sweet comfort, this Honey Lavender Ice Cream Recipe is your new best friend. Picture silky, creamy ice cream infused with the gentle aroma of dried lavender and the natural sweetness of golden honey. Each spoonful melts in your mouth, offering a uniquely refreshing and soothing taste sensation that’s as delightful to make as it is to savor. Whether it’s a special occasion or a simple evening treat, this recipe is bound to become a cherished staple in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential in crafting the perfect balance of creamy texture and delicate flavor. Each one plays a crucial role, from the rich creaminess of the dairy to the fragrant floral notes from lavender, making this recipe truly exceptional.
- 2 cups heavy cream: Provides the rich, velvety base that gives the ice cream its luscious texture.
- 1 cup whole milk: Lightens the cream slightly, balancing the richness for a smoother bite.
- 1/2 cup honey: Adds natural sweetness and a floral undertone that complements the lavender.
- 2 tablespoons dried culinary lavender: The star ingredient for that subtle but captivating floral aroma and flavor.
- 5 large egg yolks: Thickens and enriches the custard base, ensuring a creamy consistency.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, comforting depth.
How to Make Honey Lavender Ice Cream Recipe
Step 1: Steep the Lavender
Start by combining the heavy cream, whole milk, honey, and dried culinary lavender in a medium saucepan. Heat the mixture over medium heat until it just begins to simmer—this is key for awakening the lavender without cooking it too harshly. Once it reaches a gentle simmer, remove it from the heat, cover, and let it steep for 15 to 20 minutes so the floral notes deeply infuse into the cream.
Step 2: Strain the Mixture
After steeping, strain out the bits of lavender using a fine mesh sieve. Discard the lavender and return the infused cream mixture to the saucepan. Warm it gently until it’s just heated through, preparing it for the next step without bringing it back to a boil.
Step 3: Prepare the Egg Yolks
In a separate bowl, whisk the egg yolks until they become pale and slightly thickened. This step helps ensure the eggs will combine smoothly with the warm cream, preventing curdling. Slowly pour the warm cream into the eggs in a steady stream, whisking constantly for a silky blend.
Step 4: Thicken the Custard
Pour the mixture back into your saucepan and cook it over medium-low heat, stirring continuously. This patiently thickens your custard base without scrambling the eggs. After 5 to 7 minutes, you’ll notice a beautiful custard that coats the back of a spoon, signaling it’s ready for cooling.
Step 5: Chill the Custard
Remove the pan from heat, stir in the vanilla extract to elevate the flavor, then cover the custard and refrigerate it. Chill it for at least four hours or overnight — patience here makes all the difference for that smooth, luscious texture once churned.
Step 6: Churn Your Ice Cream
Pour your cold custard into an ice cream maker and churn according to the manufacturer’s instructions. This transforms the mix into a soft-serve consistency, rich and floral, almost irresistible at this stage.
Step 7: Freeze Until Firm
Transfer the churned ice cream into a lidded container and freeze it for at least two hours. This final step firms up your gorgeous Honey Lavender Ice Cream Recipe, making it ready to scoop, share, and savor.
How to Serve Honey Lavender Ice Cream Recipe
Garnishes
To enhance the delicate floral notes, consider garnishing your ice cream with a light drizzle of honey and a sprinkle of edible lavender buds. Toasted almonds or crushed pistachios add a satisfying crunch that contrasts beautifully with the creamy softness.
Side Dishes
This ice cream pairs wonderfully with warm desserts like lemon pound cake or shortbread cookies. The cool, floral creaminess complements the buttery, dense textures perfectly, making every bite an exciting blend of temperatures and flavors.
Creative Ways to Present
For an elegant twist, serve scoops inside hollowed-out lemon or orange halves to add a citrusy aroma. You can also create delicate ice cream sandwiches using lavender-infused sugar cookies for a charming, handheld treat that’ll impress anyone lucky enough to try it.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container to keep it fresh and prevent it from absorbing other fridge odors. It’s best enjoyed within one week to savor the peak freshness of those beautiful floral and honey notes.
Freezing
This Honey Lavender Ice Cream Recipe freezes excellently. Be sure to press a layer of plastic wrap directly onto the surface before sealing the container to minimize ice crystals and maintain smoothness.
Reheating
While you wouldn’t want to reheat ice cream to enjoy it as intended, letting it sit at room temperature for 5 to 10 minutes before scooping will soften it just enough without losing that wonderful creamy texture.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be quite potent and might introduce a slightly bitter taste. Dried culinary lavender is preferred as it offers a more controlled and mellow flavor, perfect for ice cream.
Is it necessary to use an ice cream maker?
While an ice cream maker provides the best texture, you can try freezing the custard in a shallow dish and stirring every 30 minutes to break up ice crystals, though the result may be less creamy.
Can I substitute the honey with sugar?
You could, but the honey adds a unique floral sweetness that sugar can’t replicate. If you must substitute, consider a mild-flavored sugar and add a touch of honey if possible for that signature taste.
How long does the steeping step take?
Steeping lavender for 15 to 20 minutes allows the flavors to infuse gently without becoming overpowering, which is essential for that subtle floral undertone.
Is this recipe suitable for vegans?
This recipe uses dairy and eggs, so it’s not vegan-friendly as is. However, you can experiment with plant-based milks and egg substitutes, though the texture and flavor will differ from the original.
Final Thoughts
I can’t recommend enough giving this Honey Lavender Ice Cream Recipe a try, especially if you love exploring new, elegant flavor combos in your desserts. It’s not just ice cream; it’s an experience that brings a gentle touch of the garden into your kitchen. Once you make it, you’ll find it hard to go back to ordinary flavors!
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Honey Lavender Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Lavender Ice Cream is a creamy, fragrant dessert that combines the subtle floral notes of dried lavender with the natural sweetness of honey. Infused cream is transformed into a smooth custard and churned into a luscious ice cream, perfect for a unique and refreshing treat.
Ingredients
Dairy and Liquids
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1 teaspoon vanilla extract
Flavorings
- 2 tablespoons dried culinary lavender
Eggs
- 5 large egg yolks
Instructions
- Infuse the Cream: In a medium saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat over medium heat until the mixture just begins to simmer. Remove from heat, cover, and let steep for 15-20 minutes to infuse the lavender flavor.
- Strain out Lavender: Strain the lavender from the cream mixture and discard the solids. Return the infused cream to the saucepan and gently reheat until warm, preparing it for tempering the eggs.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until they are light in color and slightly thickened. Gradually add the warm cream mixture to the yolks while whisking constantly to prevent curdling and temper the eggs.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula until it thickens enough to coat the back of a spoon, about 5-7 minutes. Avoid boiling to prevent scrambling the eggs.
- Add Vanilla and Chill: Remove the custard from heat, stir in the vanilla extract, and cover. Refrigerate for at least 4 hours or overnight to chill and develop flavors.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving. Enjoy your homemade honey lavender ice cream!
Notes
- Use culinary grade dried lavender to ensure the flavor is pleasant and safe for consumption.
- Be sure to whisk constantly when adding the warm cream to the egg yolks to prevent the eggs from scrambling.
- Do not boil the custard mixture as it will curdle; cook gently until thick enough to coat the back of a spoon.
- For best texture, chill the custard thoroughly before churning.
- If you don’t have an ice cream maker, you can place the mixture in a shallow container in the freezer and stir vigorously every 30 minutes until firm.
