If you have a sweet spot for delicate floral flavors combined with creamy, luscious texture, you will absolutely adore this Honey Lavender Ice Cream Recipe. This delightful treat is a beautiful balance of fragrant lavender and natural honey sweetness, all enveloped in a smooth, velvety ice cream base. It’s the kind of dessert that feels fancy yet is surprisingly simple to make, perfect for impressing guests or indulging in a special moment of pure bliss.
Ingredients You’ll Need
The magic behind this Honey Lavender Ice Cream Recipe lies in a handful of simple, quality ingredients that each play a vital role. These carefully chosen staples ensure the ice cream is rich, aromatic, and perfectly sweetened.
- 2 cups heavy cream: Provides the essential richness and creaminess the ice cream dreams of.
- 1 cup whole milk: Adds smoothness and a bit of lightness to balance the cream.
- 1/2 cup honey: Natural sweetener that brings floral depth and a gentle sweetness.
- 2 tablespoons dried culinary lavender: Gives the ice cream its signature fragrant, soothing floral note.
- 5 large egg yolks: Key to achieving that luxuriously thick, custard-like texture.
- 1 teaspoon vanilla extract: Enhances all the flavors with warm, inviting undertones.
How to Make Honey Lavender Ice Cream Recipe
Step 1: Infuse the Cream
Start by gently combining the heavy cream, whole milk, honey, and dried lavender in a medium saucepan. Warm this mixture over medium heat until it just begins to simmer. The goal here is to coax out all those beautiful lavender flavors without boiling off any delicate aromas. Once it’s hot, remove from heat, cover, and let it steep for 15 to 20 minutes so the lavender can saturate the cream fully.
Step 2: Strain the Lavender
After steeping, it’s time to separate the lavender to ensure a smooth, silky ice cream without any bits. Using a fine mesh strainer, strain out the lavender flowers and discard them. Pour the infused cream back into the saucepan and warm it gently again to prepare for the next step.
Step 3: Prepare the Egg Yolks
In a separate bowl, whisk your egg yolks until they are light and slightly thicker in texture. This step is crucial because the yolks will thicken your ice cream base and add that luxurious richness. Slowly temper the yolks by gradually adding the warm lavender-infused cream while whisking constantly — this prevents the eggs from scrambling.
Step 4: Cook the Custard
Pour the tempered egg mixture back into the saucepan. Cook it over medium-low heat, stirring nonstop until the custard coats the back of a spoon and thickens slightly, which usually takes about 5 to 7 minutes. It’s important not to let the mixture boil to avoid a grainy texture.
Step 5: Chill the Custard
Once thickened, remove from heat and stir in the vanilla extract. Cover your custard and pop it in the fridge for at least 4 hours or overnight. This chilling period is what allows the flavors to meld and the base to become perfectly cold for churning.
Step 6: Churn the Ice Cream
Pour your chilled custard into your ice cream maker and churn according to the machine’s instructions until it reaches a wonderful soft-serve consistency. This is the fun part where your efforts transform into that creamy delight you’ve been waiting for.
Step 7: Freeze and Serve
Transfer the freshly churned ice cream to a lidded container and freeze for at least 2 more hours to firm up. Then, scoop it out generously and enjoy the fruits of your labor: your very own Honey Lavender Ice Cream Recipe!
How to Serve Honey Lavender Ice Cream Recipe
Garnishes
A simple sprinkle of dried lavender buds or a drizzle of honey elevates your presentation beautifully, turning each spoonful into a feast for the eyes as well as the palate. Fresh mint leaves also add a lovely burst of color and aroma.
Side Dishes
This ice cream pairs splendidly with warm shortbread cookies or a slice of lemon pound cake, adding textural contrast and a complementary citrus zing to the floral notes. Fresh berries also make a fantastic side for a refreshing finish.
Creative Ways to Present
For a charming twist, serve your Honey Lavender Ice Cream Recipe in edible waffle cones decorated with lavender sugar crystals. Alternatively, use it as a sophisticated topping for a honey-glazed peach tart or apple crisp for a seasonal delight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream tightly covered in an airtight container to maintain its creamy texture and prevent freezer burn. The flavors will stay vibrant for up to a week, making it easy to enjoy this treat again whenever the craving hits.
Freezing
If you want to make this recipe in advance, the churned ice cream freezes beautifully. Just be sure to cover it tightly and store it at a stable freezer temperature to preserve that smooth, luscious consistency.
Reheating
Reheating isn’t recommended for ice cream, but if your Honey Lavender Ice Cream Recipe becomes too hard in the freezer, just let it sit out at room temperature for 10-15 minutes before scooping to soften slightly for easier serving.
FAQs
Can I use fresh lavender instead of dried for this Honey Lavender Ice Cream Recipe?
Absolutely! Fresh culinary lavender can be used, but you might want to increase the quantity slightly as it’s less concentrated than dried. Just make sure it’s food-grade and clean from any pesticides.
Is it necessary to use egg yolks in this ice cream?
Egg yolks create a classic custard base that improves creaminess and texture, but if you’re avoiding eggs, you can experiment with egg-free ice cream recipes using cornstarch or gelatin instead for thickening.
Can I substitute honey with another sweetener?
You can try maple syrup or agave nectar, but each will change the flavor profile. Honey gives a unique floral sweetness that pairs beautifully with lavender, so it’s highly recommended to use real honey.
How long can I store homemade Honey Lavender Ice Cream Recipe?
Stored properly in an airtight container in the freezer, it can last up to two weeks. After that, texture and flavor might start to deteriorate, so it’s best enjoyed fresh.
Do I need an ice cream maker for this recipe?
While an ice cream maker produces the best texture, you can use the freeze-and-stir method if you don’t have one. Just freeze the custard and stir every 30 minutes to break up ice crystals until it’s smooth.
Final Thoughts
There’s something truly special about homemade ice cream, and this Honey Lavender Ice Cream Recipe combines elegance with comforting creaminess in every scoop. I encourage you to give it a try — it’s a lovely way to bring a bit of floral magic into your dessert rotation and treat yourself to a scoop of sweet joy. Happy churning!
Print
Honey Lavender Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Honey Lavender Ice Cream recipe offers a delicate floral flavor combined with the natural sweetness of honey, creating a smooth and creamy frozen treat. Infused with culinary lavender and made with a classic custard base, this homemade ice cream is perfect for a sophisticated dessert that is both refreshing and indulgent.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender. Heat the mixture over medium heat until it just starts to simmer. Remove from heat, cover the saucepan, and allow the lavender to steep for 15-20 minutes to infuse its floral scent and flavor into the cream.
- Strain the Lavender: Strain the cream mixture to remove the dried lavender, discarding the flowers. Return the infused cream to the saucepan and gently reheat it until warm but not boiling.
- Prepare the Egg Yolks: Whisk the egg yolks in a separate bowl until they become light and slightly thickened in texture. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
- Cook the Custard: Pour the egg and cream mixture back into the saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Avoid letting the custard boil to keep it smooth.
- Chill the Custard: Remove the saucepan from heat, stir in the vanilla extract, then cover and refrigerate the custard for at least 4 hours, or preferably overnight, to chill thoroughly and develop flavor.
- 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 texture.
- Freeze and Serve: Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up. Serve and enjoy your homemade honey lavender ice cream.
Notes
- Use dried culinary lavender specifically meant for cooking to ensure safe and pleasant flavor.
- Be careful not to overheat the custard to prevent scrambling of the eggs.
- For best texture, chill the custard overnight before churning.
- If you do not have an ice cream maker, freeze the custard in a shallow container and stir it every 30 minutes to break up ice crystals.
- This recipe serves 6 and can be stored in the freezer for up to 2 weeks.
