Honey Lavender Ice Cream
A delightful homemade ice cream that captures the essence of summer with creamy texture and floral notes of lavender, balanced perfectly with honey sweetness.
Servings: 4 servings
Calories: 235kcal
Ingredients
Ice Cream Base
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup honey
- 5 large egg yolks
- 3/4 tablespoon fresh lavender leaves and flowers or 1 tsp dried culinary lavender
- pinch of salt
Instructions
Infusion
- Pour 2 cups of whole milk and 1 cup of heavy cream into a medium saucepan. Add 1/3 cup of honey, a pinch of salt, and 3/4 tablespoon of fresh lavender. Heat until steaming, then remove from heat and let steep for 1 hour.
Temper the Yolks
- Whisk 5 large egg yolks in a separate bowl until pale. Slowly add 1/2 cup of the warm milk mixture while whisking constantly.
Cook the Custard
- Pour the yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring continuously until thickened enough to coat the back of a spoon, reaching about 170°F.
Strain and Chill
- Strain the custard through a fine sieve into a bowl to remove lavender bits. Cool to room temperature, then cover and chill in the fridge for at least 4 hours.
Churn and Freeze
- Pour the chilled custard into an ice cream maker and churn until resembling soft serve (20-25 minutes). Transfer to a container, cover and freeze for at least 4 hours to firm up.
Notes
For enhanced flavor, consider adding 1 tsp vanilla extract. If no ice cream maker is available, blend the mixture once every hour while it freezes.