If you’re looking for a unique and creamy homemade ice cream, this Honey Lavender Ice Cream is the perfect treat! The combination of floral lavender and sweet honey creates a smooth and refreshing dessert that you can make easily at home.
Table of Contents
Why You’ll Love This Recipe
- Natural sweetness – Uses honey instead of refined sugar.
- Soothing flavor – Lavender adds a mild floral taste.
- Rich and creamy – Made with milk, cream, and egg yolks.
- Easy to make – Simple ingredients with a step-by-step process.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup honey
- 1 tablespoon dried culinary lavender
- 4 egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-Step Instructions
1. Infuse the Cream with Lavender
- In a saucepan, heat heavy cream, milk, and dried lavender over medium heat.
- Let it simmer (not boil) for about 5 minutes, then turn off the heat.
- Cover and let the lavender steep for 15-20 minutes for a stronger flavor.
- Strain the mixture through a fine sieve to remove the lavender.
2. Prepare the Custard Base
- In a bowl, whisk egg yolks, honey, and salt until smooth.
- Slowly pour the warm cream mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring continuously until it thickens (about 5 minutes). Do not let it boil.
3. Chill and Freeze
- Remove from heat and stir in vanilla extract.
- Pour the custard into a bowl and cover with plastic wrap.
- Refrigerate for at least 4 hours (or overnight) until completely chilled.
4. Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- Transfer to a container and freeze for at least 4 hours to firm up.
Serving Suggestions
- Drizzle extra honey on top for added sweetness.
- Garnish with fresh lavender buds for a beautiful look.
- Serve in cones or with fresh berries for a fruity twist.
Tips for the Best Honey Lavender Ice Cream
- Use culinary-grade lavender to avoid bitterness.
- Don’t over-steep the lavender, or the flavor may be too strong.
- Allow the mixture to cool completely before churning for a smoother texture.
- Store in an airtight container to keep it fresh for up to 2 weeks.
FAQs
1. Can I make this ice cream without an ice cream maker?
Yes! Pour the mixture into a freezer-safe container and stir every 30 minutes for about 3-4 hours until it reaches a creamy consistency.
2. Can I use dried lavender from my garden?
Only if it’s culinary lavender. Some lavender varieties are too strong or have a soapy taste.
3. What type of honey is best?
Use mild-flavored honey like clover or wildflower to balance the lavender’s floral notes.
4. Can I substitute heavy cream with milk?
You can, but the texture will be less creamy. A mix of coconut milk and almond milk is a great dairy-free alternative.
5. Does this ice cream taste like soap?
No, if you use the right amount of lavender. Too much can overpower the flavor, so stick to the recommended quantity.
Enjoy your homemade Honey Lavender Ice Cream – a perfect blend of floral and sweet flavors!
