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.
Watch how to make this honey lavender ice cream:
Honey Lavender Ice Cream
- 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
- 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.
- 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.