Indulgent Honey Lavender Ice Cream for Sweet Summer Bliss

This Honey Lavender Ice Cream combines creamy richness with floral notes for a refreshing summer treat.

Print Pin

Course: Dessert

Cuisine: American

Keyword: homemade ice cream, Honey Lavender Ice Cream, ice cream, lavender recipes, summer dessert, sweet treat

Prep Time: 15

Cook Time: 15

Chilling Time: 2

Total Time: 2 30

Servings: cups

Calories: 250kcal

Equipment

Saucepan
Mixing Bowl
Ice Cream Maker

Ingredients

For the Base

1 cup Heavy Cream Opt for high-fat cream for the best results
1 cup Whole Milk Provides creaminess
4 large Egg Yolks

For Sweetness and Flavor

1/4 cup Raw Honey Can be substituted with maple syrup for a vegan twist
2/3 cup Granulated Sugar Adjust based on personal taste
1/4 teaspoon Salt Balances sweetness

For the Floral Touch

2 tablespoons Dried Culinary Lavender Ensure it's culinary-grade for safety

Instructions

How to Make Honey Lavender Ice Cream

Heat 1 cup of heavy cream in a saucepan over medium heat until tiny bubbles form around the edges. Add 2 tablespoons of dried culinary lavender and steep for 15 minutes to awaken the floral flavors.
In a bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until the mixture becomes pale and fluffy.
Gradually whisk the warm lavender-infused cream into the egg-sugar mixture.
Return the combined mixture to low heat, stirring constantly for about 5-7 minutes or until thickened enough to coat the back of a spoon.
Off the heat, stir in 1 cup of whole milk, 1/4 cup of honey, and a pinch of salt. Allow the mixture to cool completely, then refrigerate for at least two hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes until it reaches a soft-serve consistency.

Notes

Serve garnished with fresh lavender or berries for an extra touch of beauty. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 weeks.

Nutrition