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
Scale
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.
