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Honey Lavender Ice Cream

Honey Lavender Ice Cream - The Perfect Summer Indulgence

This Honey Lavender Ice Cream is a creamy, floral-flavored treat that elevates your summer dessert game.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup Heavy Cream Provides rich texture and creaminess; choose high-fat cream for optimal results.
  • 1 cup Whole Milk Balances the richness of heavy cream for a smoother consistency.
  • 1/4 cup Raw Honey Adds natural sweetness and floral undertones; feel free to substitute with agave nectar.
  • 2/3 cup Granulated Sugar Sweetens the mixture to taste; adjust for your preferred level of sweetness.
  • a pinch Salt Enhances flavors and balances the sweetness.
  • 4 Egg Yolks Creates a custard base for added creaminess and depth.
For the Lavender Infusion
  • 2 tablespoons Dried Culinary Lavender Essential for the distinct floral taste; ensure you use culinary-grade lavender for best flavor.

Equipment

  • Ice Cream Maker

Method
 

Step-by-Step Instructions
  1. In a saucepan, heat 1 cup of heavy cream over medium heat until tiny bubbles form around the edges, about 5 minutes. Stir in 2 tablespoons of dried culinary lavender, reduce heat to low, and steep for 15 minutes.
  2. In a mixing bowl, whisk together 4 egg yolks and 2/3 cup of granulated sugar until pale and fluffy, about 3-5 minutes.
  3. Strain the lavender-infused cream through a fine mesh sieve and gradually pour it into the egg-sugar mixture while whisking continuously.
  4. Return the mixture to the saucepan over low heat and stir constantly until it thickens slightly, about 5-7 minutes.
  5. Remove from heat and mix in 1 cup of whole milk, 1/4 cup of honey, and a pinch of salt. Let cool completely at room temperature before refrigerating for at least two hours.
  6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes.
  7. Transfer the ice cream to an airtight container and freeze for an additional 4-6 hours to firm up.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 150mgSodium: 50mgPotassium: 200mgSugar: 28gVitamin A: 600IUCalcium: 150mg

Notes

Store in an airtight container in the freezer for up to 2 weeks. Let sit out for 5-10 minutes before scooping if too firm.

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