Honey lavender ice cream

Short description

A silky, floral ice cream infused with aromatic lavender, sweetened naturally with honey, and given brightness by a hint of lemon—luxurious, refreshing, and perfect for spring or summer indulgence.

Why You’ll Love This Recipe

• Elegant flavor harmony: The floral notes of lavender pair beautifully with honey’s gentle sweetness and lemon’s subtle zing.
• Rich, creamy texture: Combining heavy cream, half-and-half, and egg yolks yields a custard base that’s smooth and luxurious.
• Naturally flavored and balanced: A touch of vanilla and salt elevate the flavors without overpowering the delicate lavender essence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup heavy cream
• 2 cups half‑and‑half
• 2 tablespoons dried edible lavender flowers
• ½ cup light honey
• 2 egg yolks
• ½ teaspoon vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• ½ tablespoon fresh lemon zest
• ¼ teaspoon kosher salt

Directions

1. Infuse the creams: In a medium saucepan, gently heat the heavy cream and half‑and‑half over medium heat until warm (do not boil). Remove from heat, add the dried lavender, cover, and let steep for about 30 minutes.
2. Strain & sweeten: After steeping, strain out the lavender and discard the flowers. Return the infused cream to low heat, whisk in the honey until dissolved (avoid boiling).
3. Temper the yolks: In a separate bowl, whisk together the egg yolks, vanilla, lemon juice, lemon zest, and kosher salt. Slowly pour about ½ cup of the warm cream into the yolk mixture, whisking continuously to prevent curdling. Then stir this tempered yolk mixture back into the saucepan.
4. Thicken the custard: Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Chill: Remove from heat and chill the custard in the refrigerator for at least 4 hours to fully cool.
6. Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze to set: Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm—typically a few hours.

Servings and timing

• Servings: Yields about 1 quart (approx. 4–6 servings)
• Prep time: ~10 minutes to prepare, plus 30 min steep time
• Chill time: ~4 hours
• Churn time: As per your machine (approximately 20–30 minutes)
• Freeze time: 2–4 hours for firm texture
• Total time: ~6–8 hours, mostly inactive time

Variations

• Stronger floral note: Use culinary-grade lavender and adjust steeping time for a more pronounced flavor.
• Sugar adjustment: If you find the ice cream isn’t sweet enough before churning, consider carefully adding a little sugar rather than more honey to preserve flavor balance.
• No-egg version: For an egg-free alternative, use a base with only cream and milk, infused with lavender and sweetened with honey—though texture will be slightly lighter.

Storage/Reheating

• Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks for optimal flavor.
• Serving tip: Let sit at room temperature for ~5 minutes before scooping for easier serving and better texture.

FAQs

1. Why use both heavy cream and half‑and‑half?

This combination provides a balance of richness and silky texture. Heavy cream contributes creaminess, while half‑and‑half lightens it slightly for a scoopable consistency.

2. Why steep lavender instead of mixing it directly?

Steeping extracts flavor without leaving gritty bits. It ensures a clean, floral infusion—straining removes the lavender flowers.

3. Can I substitute sugar for honey?

You can, but honey offers unique floral sweetness that complements lavender. If adjusting sweetness, use sugar sparingly to avoid masking flavors.

4. Can I make this without an ice cream maker?

Yes! Freeze the custard in a container and stir vigorously every 30 minutes until firm to break up ice crystals.

5. How do I prevent a “soapy” flavor from lavender?

Use culinary or food-grade lavender and stick to recommended amounts. Over-steeping or using poor-quality lavender can lead to soapy notes.

6. Can I prepare this a day ahead?

Absolutely—chill the custard overnight before churning for convenience and enhanced flavor melding.

7. Can I veganize this recipe?

Yes—use coconut or plant-based cream and milk, omit egg yolks (egg-free custard base), and swap in agave or maple syrup for honey.

8. What does the lemon juice and zest do?

They brighten the flavors and cut through the richness, adding a gentle, refreshing lift.

9. How do I know the custard is ready?

It should coat the back of a spoon; when you run your finger through it, the line should hold.

10. How long does it keep?

Best enjoyed within 2 weeks; flavor and texture gradually diminish afterward.

Conclusion

This Honey‑Lavender Ice Cream is a luxurious and aromatic treat that marries creamy richness with floral and citrus brightness. Elegant yet simple, it’s a distinctive dessert that will delight both you and anyone you serve it to—perfect for savoring slowly or sharing with loved ones.