Honey Lavender Ice Cream

Why You’ll Love Honey Lavender Ice Cream Recipe

This Honey Lavender Ice Cream is not just a dessert – it’s an experience. The subtle floral notes of lavender blend beautifully with the rich, golden sweetness of honey. It’s a unique flavor profile that you can’t easily find in stores. The creamy texture, combined with these all-natural ingredients, creates an ice cream that’s smooth, aromatic, and utterly satisfying. If you’re a fan of floral flavors, this recipe is sure to become one of your favorites. Plus, it’s homemade, so you can adjust the sweetness and flavor strength to your liking.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 1/2 cup honey

• 2 tablespoons dried lavender buds

• 5 large egg yolks

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a saucepan, combine the heavy cream, whole milk, honey, and dried lavender buds. Heat the mixture over medium heat, stirring occasionally, until it is just about to simmer. Remove from heat and let the lavender infuse in the cream for about 15 minutes. Strain out the lavender buds.

2. While the cream mixture is infusing, whisk the egg yolks and a pinch of salt together in a bowl until they become pale and slightly thickened.

3. Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Slowly add the rest of the cream mixture, continuing to whisk to prevent the eggs from scrambling.

4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This usually takes around 5-7 minutes. Be careful not to let it boil.

5. Remove the custard from the heat and stir in the vanilla extract.

6. Let the custard cool to room temperature, then refrigerate it for at least 4 hours or overnight, until it is completely chilled.

7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.

8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Servings and Timing

• Servings: This recipe makes approximately 6-8 servings of ice cream.

• Preparation time: 20 minutes (plus chilling and churning time).

• Cooking time: 15-20 minutes.

• Freezing time: 4 hours minimum.

Variations

• Dairy-Free: Swap the heavy cream and whole milk for coconut milk or almond milk, and use a dairy-free honey alternative.

• Flavor Boost: Add a swirl of fruit puree, like blueberry or raspberry, after churning for a fruity twist.

• More Lavender: If you love lavender, add a few more tablespoons of dried lavender buds for a stronger floral taste.

• Honey-Lavender Swirl: For added texture, drizzle in extra honey during the churning process for a honey swirl effect.

Storage/Reheating

• Store your Honey Lavender Ice Cream in an airtight container in the freezer. It will stay fresh for up to 1-2 weeks.

• To serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

• Avoid refreezing the ice cream after it has been thawed, as this can affect the texture.

FAQs

1. Can I use fresh lavender instead of dried lavender?

Yes, you can use fresh lavender buds, but you may need to use more of them since fresh lavender is less concentrated than dried.

2. Can I make this recipe without an ice cream maker?

Yes! If you don’t have an ice cream maker, pour the chilled custard into a shallow container and freeze. Every 30 minutes, stir with a fork to break up ice crystals until it reaches the desired consistency.

3. What kind of honey works best for this recipe?

Use a mild-flavored honey, such as clover or wildflower honey, to avoid overpowering the lavender flavor.

4. How long should I let the custard chill before churning?

For the best results, chill the custard for at least 4 hours, or overnight, to ensure a smooth and creamy texture once churned.

5. Can I add any other flavors to this ice cream?

Yes, you can easily add flavors like vanilla, cinnamon, or citrus zest to complement the honey and lavender.

6. Is this recipe gluten-free?

Yes, this Honey Lavender Ice Cream is naturally gluten-free.

7. Can I use a sweetener other than honey?

Yes, you can substitute honey with maple syrup, agave nectar, or another sweetener of your choice. Keep in mind that these alternatives may change the flavor profile slightly.

8. How do I prevent the lavender from overpowering the ice cream?

Infuse the lavender in the milk and cream mixture for only 10-15 minutes. This will give you a subtle floral flavor without it becoming too strong.

9. Can I make this recipe vegan?

Yes, you can make a vegan version by using plant-based milk and a vegan sweetener like maple syrup, plus a dairy-free substitute for heavy cream.

10. How do I prevent ice crystals from forming in my ice cream?

The key is to make sure the custard is fully chilled before churning and stirring it regularly if you’re not using an ice cream maker.

Conclusion

This Honey Lavender Ice Cream is a perfect blend of creamy sweetness and calming floral flavor, making it a delightful and unique treat. Whether you’re serving it for a special occasion or simply indulging yourself, this homemade ice cream is sure to be a hit. Its rich texture and elegant flavor will leave everyone craving more.

Honey Lavender Ice Cream

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This creamy and fragrant Honey Lavender Ice Cream is the perfect balance of sweet and floral flavors, crafted with honey, fresh lavender, and rich cream. A delightful homemade treat that will elevate your dessert game and offer a refreshing taste of summer.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4-5 hours (including chilling and freezing)
• Yield: Approximately 1 quart (4 servings)
• Category: Dessert
• Method: Churned, no-bake
• Cuisine: American, Frozen Dessert
• Diet: Vegetarian

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey (preferably local or floral variety)
• 1 tablespoon dried lavender buds (food-grade)
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

• Infuse the Cream: In a saucepan, heat the heavy cream, whole milk, and lavender buds over medium heat. Stir occasionally until the mixture is steaming, but not boiling. Once hot, remove from heat and let the lavender steep for 10-15 minutes. Strain out the lavender buds and return the infused cream mixture to the pan.
• Make the Custard Base: In a separate bowl, whisk together the egg yolks, honey, and a pinch of salt until well combined. Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
• Cook the Custard: Pour the egg and cream mixture back into the saucepan and cook over low to medium heat, stirring constantly until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes.
• Chill the Base: Once the custard is thickened, remove it from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight.
• Churn the Ice Cream: Once the custard has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
• Serve: Once fully frozen, scoop the ice cream and serve as a refreshing treat.

Notes

• The longer you steep the lavender in the cream, the more intense the flavor. If you prefer a more subtle flavor, steep for a shorter period.
• For a smoother texture, ensure your ice cream base is fully chilled before churning.
• If you want a more honey-forward taste, adjust the honey to your personal liking.