Description
Creamy Honey Lavender Ice Cream is a luxurious, soothing dessert that combines the rich texture of heavy cream and egg yolks with the natural sweetness of honey and delicate floral notes of lavender. This homemade ice cream offers a smooth, velvety base infused with culinary lavender for a truly unique and refreshing treat perfect for summer or any special occasion.
Ingredients
Scale
Ice Cream Base
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup raw honey
- 2/3 cup granulated sugar
- 4 egg yolks
- 1 pinch salt
Flavoring
- 2 tablespoons dried culinary lavender
Instructions
- Heat the Cream: In a saucepan over medium heat, warm 1 cup of heavy cream until tiny bubbles form around the edges, about 5 minutes, ensuring it does not boil.
- Steep Lavender: Add 2 tablespoons of dried culinary lavender to the heated cream and let it steep for 15 minutes to infuse the cream with the floral aroma and flavor.
- Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture is pale and fluffy, creating a smooth custard base.
- Combine Cream with Egg Mixture: Gradually pour the lavender-infused cream into the egg-sugar mixture while whisking constantly to prevent curdling.
- Cook Custard: Return the combined mixture to low heat, stirring continuously for about 5-7 minutes until it thickens slightly, reaching a custard-like consistency.
- Add Remaining Ingredients and Cool: Remove from heat and stir in 1 cup of whole milk, 1/4 cup raw honey, and a pinch of salt. Mix well and let the mixture cool completely in the refrigerator.
- Churn Ice Cream: Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes until it reaches a creamy, soft-serve texture.
- Freeze: Transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.
Notes
- Use dried culinary lavender specifically made for cooking to avoid bitterness or contamination.
- Do not boil the cream to preserve its smooth texture.
- Constant whisking when combining hot cream with eggs prevents scrambling.
- Chilling the base thoroughly before churning improves ice cream texture.
- If you don’t have an ice cream maker, you can freeze the custard in a container and stir every 30 minutes until firm.
