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Honey Lavender Ice Cream

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A creamy ice cream infused with delicate lavender and sweet honey, perfect for summer treats.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup honey
  • 2 tbsp dried culinary lavender
  • 5 large egg yolks
  • Pinch of salt

Instructions

  1. Heat the Dairy: In a saucepan, combine the heavy cream, whole milk, honey, and dried lavender. Heat over medium heat while whisking gently until just simmering, not boiling.
  2. Whisk the Egg Yolks: In a mixing bowl, whisk the egg yolks and a pinch of salt until pale and slightly thickened.
  3. Temper the Eggs: Gradually add about a cup of the hot cream to the yolks while whisking continuously to prevent scrambling.
  4. Combine and Thicken: Pour the egg mixture back into the saucepan, heat gently while stirring until thickened enough to coat the back of a spoon.
  5. Strain and Chill: Strain the mixture into a bowl, cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Churn the Ice Cream: Pour the base into an ice cream maker and churn according to instructions, about 20-25 minutes.
  7. Freeze Until Firm: Transfer to an airtight container and freeze for at least 4 hours before serving.

Notes

For a dairy-free option, substitute heavy cream and whole milk with coconut milk and use maple syrup instead of honey.

Nutrition

Keywords: ice cream, honey, lavender, dessert, summer treat

Find it online: https://mapleladle.com/honey-lavender-ice-cream-recipe/