Transport yourself to a peaceful lavender field with this enchanting Lavender Honey Ice Cream that perfectly captures the essence of summer in the French countryside. This sophisticated frozen treat combines the gentle floral notes of culinary lavender with the rich sweetness of golden honey, creating a dessert that’s both calming and indulgent. Each creamy spoonful melts on your tongue with a delicate balance of aromatic lavender that never overwhelms, while the honey adds depth and natural sweetness that complements the floral elements beautifully. This isn’t just ice cream – it’s an experience that transforms your kitchen into a gourmet ice cream parlor and your dessert time into a moment of pure bliss.
Serving: 6-8 generous scoops (about 1 quart)
Cooking Time: 30 minutes (plus 4-6 hours churning and freezing time)
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup honey (preferably wildflower or clover)
6 large egg yolks
2 tablespoons dried culinary lavender buds
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoons sugar (to balance the honey)
Instructions
Begin by creating a lavender-infused cream base that will give your ice cream its distinctive flavor. In a heavy-bottomed saucepan, combine the heavy cream, milk, and dried lavender buds. Heat the mixture over medium-low heat until it just begins to simmer around the edges, then remove from heat immediately.
Let the cream mixture steep for 20 minutes to allow the lavender to release its oils and flavor into the dairy. The cream should take on a subtle purple tint and develop a wonderful floral aroma during this time.
While the cream is steeping, prepare your egg yolk mixture. In a separate bowl, whisk together the egg yolks, honey, sugar, and salt until the mixture becomes pale and slightly thickened. This creates the custard base that will give your ice cream its rich, creamy texture.
Strain the lavender-infused cream through a fine-mesh sieve to remove all the lavender buds, pressing gently on the buds to extract as much flavored cream as possible. You want the flavor without any gritty texture in your finished ice cream.
Reheat the strained cream mixture until it’s steaming hot but not boiling. Now comes the crucial step of tempering the eggs to create a smooth custard without scrambling them.
Slowly pour about half a cup of the hot cream into the egg yolk mixture while whisking constantly. Continue adding the cream gradually, whisking continuously, until you’ve incorporated about half of it. Then pour this tempered mixture back into the saucepan with the remaining cream.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon. The mixture should reach 170 degrees Fahrenheit and leave a clear line when you draw your finger across the spoon-coated surface.
Remove from heat immediately and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to ensure perfect smoothness.
Chilling and Churning
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours until firm enough to scoop.
Tips for Perfect Lavender Honey Ice Cream
Use culinary lavender only – never use lavender from craft stores or gardens that may have been treated with chemicals. Food-grade lavender has a cleaner, sweeter flavor perfect for desserts.
Don’t over-steep the lavender or your ice cream will taste soapy and bitter. Twenty minutes is the perfect amount of time to extract flavor without overwhelming the delicate balance.
Choose quality honey as it’s one of the main flavor components. Wildflower, clover, or acacia honey work beautifully, each bringing its own subtle character to the final product.
Test your custard temperature with a thermometer if you’re unsure about the coating test. Overcooking will scramble the eggs, while undercooking won’t give you the proper thickness.
Chill everything thoroughly including your ice cream maker bowl if required. The colder everything is, the better your ice cream will churn and freeze.
Store properly by pressing parchment paper directly onto the surface of the ice cream before covering with the lid to prevent ice crystals from forming.
Let it soften slightly before serving by taking it out of the freezer 5-10 minutes ahead of time for easier scooping and better flavor release.
Make flavor variations by reducing the lavender and adding other complementary ingredients like lemon zest, vanilla bean, or even a swirl of berry compote.
Serving Suggestions
This elegant ice cream pairs beautifully with shortbread cookies, fresh berries, or a drizzle of additional honey. For a special presentation, serve in chilled bowls with a sprig of fresh lavender or a honeycomb piece as garnish.
Storage Instructions
Homemade ice cream is best consumed within one week of making for optimal texture and flavor. Store in an airtight container in the back of your freezer where temperature fluctuations are minimal.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 295
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Sugar: 17g
- Protein: 5g
- Cholesterol: 185mg
- Calcium: 125mg
- Antioxidants from lavender: Present in trace amounts
This luxurious ice cream provides a good source of calcium from the dairy ingredients and beneficial compounds from both honey and lavender. Honey contains natural antioxidants and enzymes, while lavender has been traditionally valued for its calming properties, making this dessert a treat for both body and mind.
