Description
Floral and sweet homemade ice cream with lavender and honey. Optional custard base adds richness for an unforgettable dessert.
Ingredients
Scale
- 4 cups (960ml) heavy cream, 36% milk fat or higher
- 4 tablespoons culinary grade dried lavender buds
- 1 cup (240ml) high-quality honey, preferably local
- 1/4 teaspoon sea salt
- 6 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract (optional)
- Pinch of sea salt (to taste)
- Optional garnishes: fresh lavender sprigs, edible flowers, a drizzle of honey
Instructions
- In a medium saucepan, combine the heavy cream and dried lavender buds.
- Heat the mixture over medium-low heat, stirring occasionally. Aim for 170-180°F (77-82°C).
- Remove from heat, cover, and let steep for 30 minutes to 2 hours, depending on desired lavender strength.
- Strain the cream through a fine-mesh sieve (lined with cheesecloth if available) into a clean bowl. Discard the lavender buds.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- If honey is thick, gently warm in a small saucepan over low heat.
- Stir in the sea salt.
- Let cool slightly.
- In a heatproof bowl, whisk egg yolks and sugar until pale yellow and slightly thickened (2-3 minutes).
- Gradually drizzle about 1/2 cup of the lavender-infused cream into the egg yolk mixture, whisking constantly.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining lavender-infused cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of the spoon (5-8 minutes). Do not boil.
- Dip a spoon into the custard and run your finger across the back of the spoon. If the line remains distinct and doesn’t run back together, the custard is ready.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl.
- Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
- If using custard, whisk the chilled custard into the honey base until well combined.
- In a large bowl, whip the chilled lavender-infused cream until stiff peaks form.
- Gently fold the honey mixture (with or without custard) into the whipped cream in two or three additions.
- Stir in the vanilla extract (if using) and a pinch of sea salt to taste.
- Cover and chill in the refrigerator for at least 1 hour before churning.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- Transfer the churned ice cream to a freezer-safe container.
- Press a piece of plastic wrap directly onto the surface of the ice cream. Seal the container tightly and freeze for at least 4 hours, or preferably overnight.
- Let sit at room temperature for a few minutes to soften slightly before scooping.
- Scoop into bowls or cones and garnish with fresh lavender sprigs, edible flowers, or a drizzle of honey, if desired.
Notes
- Using high-quality ingredients, especially honey and heavy cream, will significantly impact the flavor and texture of the ice cream.
- Culinary grade lavender is essential. Do not use lavender from craft stores or gardens that may have been treated with pesticides.
- Steeping the lavender for a longer time will result in a stronger lavender flavor. Adjust the steeping time to your preference.
- Chilling the cream and custard base thoroughly is crucial for proper whipping and a smooth ice cream texture.
- Be careful not to overwhip the cream, as this can turn it into butter.
- If you don’t have an ice cream maker, you can try the “no-churn” method by freezing the mixture in a container and stirring it every 30 minutes for the first few hours to break up ice crystals. However, the texture will not be as smooth as churned ice cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes