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Why I Love This Honey Lavender Ice Cream Recipe
This week, I had to throw in an especially unique ice cream (and a personal favorite). You may not think of dried lavender as a normal ingredient in the kitchen, but it is a French staple. Lavender adds such a simple and subtle flavor. And accentuated with honey, you may find this ice cream to be a new favorite.
Follow These Tips
Serving & Storage
To serve – Serve slightly softened so it scoops smoothly and the floral notes are gentle, not sharp. Add a drizzle of honey or a few fresh berries if you like.
To store – Store in an airtight container for up to 2 months in the freezer, with parchment on the surface.
More Ice Cream Recipes
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Honey Lavender Ice Cream
Ingredients
- 2 ½ cups milk (the higher the fat content, the smoother and creamier the ice cream)
- 2 ½ cups heavy cream
- 2 large eggs
- 2-3 tbsp dried edible lavender
- ⅔ cup honey
Instructions
- Whisk eggs and add milk, cream, honey, and lavender. Place on stove over medium-high heat, stirring to dissolve honey. When the mixture just begins to steam and simmer, remove from heat and cover. Let steep for 30 minutes.2 ½ cups milk (the higher the fat content, the smoother and creamier the ice cream), 2 ½ cups heavy cream, 2 large eggs, ⅔ cup honey, 2-3 tbsp dried edible lavender
- Once steeped, strain through a fine-mesh strainer to remove all lavender bits. Cover and chill until completely cold. This may take up to eight hours.
- Once chilled, freeze according to the manufacturer’s instructions. My ice cream freezer takes 30 minutes.
- Eat immediately for a soft-serve style or freeze in a deep freezer for two hours for a harder freeze.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
