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
Scale
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.
