Description
Silky homemade honey lavender ice cream with a gentle floral aroma, creamy custard body, and a naturally sweet finish that tastes like summer in a scoop.
Ingredients
- Heavy Cream: 2 cups
- Whole Milk: 1 cup
- Honey: 2/3 cup
- Culinary Lavender: 2 tablespoons, lightly crushed
- Egg Yolks: 4 large
- Granulated Sugar: 1/4 cup
- Fine Sea Salt: 1/4 teaspoon
Instructions
- Freeze the bowl: Place your ice cream maker bowl in the freezer for at least 12 hours.
- Warm and infuse: In a saucepan, combine heavy cream, whole milk, and honey. Heat over medium until steaming, then stir in culinary lavender. Remove from heat, cover, and steep 15 minutes.
- Strain: Pour the mixture through a fine mesh strainer to remove the lavender, pressing to extract flavor. Return the infused dairy to the saucepan.
- Whisk yolks and sugar: In a bowl, whisk egg yolks with granulated sugar until pale and slightly thick.
- Temper: Slowly whisk about 1 cup of the warm dairy into the yolks, then return the tempered yolk mixture to the saucepan.
- Cook the custard: Stir constantly over medium low heat until the custard lightly thickens and coats the back of a spoon, about 5 to 7 minutes. Do not boil.
- Season and chill: Remove from heat, stir in fine sea salt, then cool to room temperature. Cover and refrigerate 4 hours or overnight until thoroughly chilled.
- Churn: Pour the chilled base into the ice cream maker and churn until it reaches soft serve consistency, 15 to 25 minutes depending on your machine.
- Freeze to set: Transfer to a shallow airtight container, press parchment onto the surface, and freeze 2 to 4 hours until scoopable.
- Serve: Let sit at room temperature 3 to 5 minutes for perfect scoops, then enjoy.
Notes
- Use culinary lavender: Food grade buds give a gentle fragrance without bitterness.
- Mind the steep time: Longer than 15 minutes can make the flavor too strong.
- Chill completely: A fully chilled base churns smoother with fewer ice crystals.
- Shallow storage: Freeze in a shallow container for faster set and creamier texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned custard
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 135 mg
Keywords: honey lavender ice cream, floral ice cream, homemade ice cream, summer dessert, custard ice cream