Description
A delightful and creamy honey lavender ice cream perfect for summer.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried culinary lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, honey, dried lavender, and salt. Heat over medium heat until hot but not boiling, stirring occasionally.
- Remove from heat and let the lavender steep for about 30 minutes.
- Strain the mixture through a fine mesh sieve into a clean bowl to remove the lavender buds.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened.
- Gradually add about one cup of the warm cream mixture to the egg yolks, whisking constantly to temper the yolks.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Notes
- For a floral twist, try adding a teaspoon of lemon zest to the mixture before churning.
- If you prefer a sweeter ice cream, increase the honey to 1 cup.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 200mg