Honey Lavender Ice Cream
Indulge in the sublime flavors of Honey Lavender Ice Cream, a creamy and aromatic treat that combines the sweetness of honey with the floral essence of lavender.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the ice cream base
- 1/4 cup dried lavender buds
- 1.5 cups whole milk
- 1/2 cup honey Use high-quality for a richer flavor
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1.5 cups heavy cream (extra)
- Optional: a few drops of purple food coloring For a whimsical touch
Instructions
Preparation
- In a saucepan, combine the whole milk, heavy cream, honey, and dried lavender buds. Heat the mixture over medium heat until it just begins to simmer.
- Once simmering, remove the saucepan from the heat and allow the lavender to steep in the mixture for about 20 minutes.
- After steeping, strain the lavender out using a fine mesh strainer, returning the infused milk mixture to the saucepan.
- In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and thick.
- Gradually whisk the warm milk and cream mixture into the egg yolks, ensuring you temper the yolks to prevent curdling.
Cooking
- Return this mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (around 5-7 minutes).
- Stir in the vanilla extract and optional food coloring.
- Strain the custard into a clean bowl, cool it, cover it, and refrigerate for at least four hours or, ideally, overnight.
Churning and Freezing
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze for at least two hours before serving.
Notes
To enhance the freezing process, chill the ice cream maker bowl before use. Consider adding chopped almonds or pistachios for extra texture.