Description
Delicate, creamy, and floral, this honey lavender ice cream blends rich creaminess with a soothing hint of lavender and sweet honey. A summer treat that’s as elegant as it is delicious.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons dried culinary lavender
- 1/3 cup honey
- 1/2 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- If using an ice cream maker, freeze the bowl at least 24 hours in advance.
- In a medium saucepan, combine heavy cream, whole milk, lavender, and half the sugar. Heat over medium until steaming. Remove from heat, cover, and steep for 20 minutes.
- In a bowl, whisk the egg yolks with the remaining sugar until pale and smooth.
- Strain the lavender cream into the yolk mixture slowly, whisking constantly. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until slightly thickened and it coats the back of a spoon. Do not boil.
- Remove from heat. Stir in honey, vanilla extract, and a pinch of salt. Cool to room temperature, then chill in the fridge for at least 4 hours.
- Churn in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
- Transfer to a container and freeze until firm, about 2 to 4 hours. Scoop and serve.
Notes
- Do not over-steep the lavender or the flavor will turn bitter.
- Use high-quality honey for the best flavor.
- Freeze your storage container ahead of time for quicker setting.
Nutrition
- Serving Size: 1 scoop
- Calories: 290
- Sugar: 24g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg