Description
A silky, floral honey-lavender ice cream with subtle citrus notes and a rich custard base—elegant, refreshing, and ideal for spring or summer desserts.
Ingredients
- 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
Instructions
- In a medium saucepan, warm the heavy cream and half-and-half over medium heat (do not boil). Remove from heat, add lavender, cover, and steep for 30 minutes.
- Strain out the lavender, return the infused cream to low heat, and whisk in the honey until dissolved.
- In a separate bowl, whisk egg yolks, vanilla, lemon juice, lemon zest, and salt. Temper by slowly whisking in ½ cup of warm cream mixture.
- Stir the tempered yolks back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and chill for at least 4 hours in the refrigerator.
- Pour into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer to a freezer-safe container, cover, and freeze until firm (2–4 hours).
Notes
- Use culinary-grade lavender to avoid bitterness or soapy flavor.
- Do not over-steep lavender to maintain floral balance.
- Lemon juice and zest add brightness to balance the creamy base.
- Let ice cream sit at room temperature for a few minutes before scooping for best texture.
- Prep Time: 10 minutes (+30-minute steep)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churn
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
