Honey Lavender Ice Cream
A delightful blend of creamy goodness and floral aroma that brings the taste of spring to your dessert table.
Servings: 4 servings
Calories: 250kcal
Ingredients
Base Ingredients
- 2 cups whole milk Rich and creamy for a luxurious base.
- 1 cup heavy cream Adds a smooth, decadent texture.
- 1/3 cup honey Natural sweetness that complements the floral notes.
- 5 large egg yolks Provides a rich custard consistency.
- 3/4 tablespoon fresh lavender leaves and flowers Infuses the ice cream with an aromatic floral essence. Use 1 teaspoon dried culinary lavender as alternative.
- 1 pinch salt Balances sweetness and enhances flavors.
Instructions
Preparation
- Place the whole milk, heavy cream, honey, salt, and lavender in a saucepan over medium heat. Warm the mixture until it’s steaming, stirring gently to combine the flavors.
- Once heated, remove it from the heat and cover. Allow it to steep for about one hour.
- In a separate bowl, whisk the egg yolks until they become pale in color. Slowly integrate 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly.
- Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook this custard over low heat, stirring continuously until it thickens.
- Strain the custard through a fine sieve into a clean bowl to remove the lavender. Let it cool to room temperature before chilling in the fridge for at least four hours, or overnight for best results.
Churning
- Churn the custard in your ice cream maker according to the manufacturer’s instructions, typically taking about 20-25 minutes to achieve a soft-serve consistency.
Freezing
- Transfer the ice cream to a container, cover it, and freeze for at least four hours or until firm.
Notes
Experiment with different types of honey for unique flavor profiles. Consider folding in bits of lavender shortbread cookies or honeycomb for a chunkier texture. This ice cream can be stored for up to two weeks in an airtight container.