Description
This Honey Lavender Ice Cream offers a delicate floral flavor combined with the natural sweetness of honey. Infused with dried culinary lavender and made with a rich custard base, this homemade ice cream is a sophisticated treat perfect for warm days or special occasions.
Ingredients
Scale
Ice Cream Base
- 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
- Prepare Ice Cream Maker: If using an ice cream maker, freeze the bowl at least 24 hours in advance to ensure proper churning.
- Infuse Lavender Cream: In a medium saucepan, combine the heavy cream, whole milk, dried lavender, and half of the sugar. Heat over medium heat until the mixture is steaming but not boiling. Remove from heat, cover, and allow it to steep for 20 minutes to extract the lavender flavor.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks together with the remaining sugar until the mixture is pale and smooth, ensuring proper incorporation.
- Combine and Strain: Slowly strain the lavender-infused cream through a fine-mesh sieve into the egg yolk mixture, whisking continuously to prevent curdling and combine the ingredients evenly. Return this combined mixture to the saucepan.
- Cook Custard: Over medium heat, stir the mixture constantly until it thickens enough to coat the back of a spoon. Take care not to let it boil, as boiling can cause the custard to curdle.
- Add Flavorings and Chill: Remove from heat and stir in the honey, vanilla extract, and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours to fully chill.
- Churn Ice Cream: Transfer the chilled custard to the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for an additional 2 to 4 hours to allow it to firm up before serving.
- Serve: Scoop and serve the honey lavender ice cream as a refreshing and elegant dessert.
Notes
- Freeze the ice cream maker bowl at least 24 hours before making the ice cream for best results.
- Do not boil the custard during cooking to avoid curdling.
- You can adjust the amount of honey if you prefer a sweeter or less sweet ice cream.
- If dried lavender is unavailable, culinary-grade fresh lavender can be used but reduce the quantity slightly to avoid overpowering the flavor.
- For a creamier texture, churn the ice cream until it reaches soft-serve consistency before transferring to the freezer.
