Honey Lavender Ice Cream

Name: Honey Lavender Ice Cream
Prep time: 15 min
Cook time: 5 min
Total time: 10 h 20 min
Yield: 8 serving
Ingredients: 1/2 cup quality honey; 1/4 cup quality culinary grade dried lavender flowers; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 1/4 cup sugar; 1/8 teaspoon sea salt or kosher salt; 5 large egg yolks

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 hrs
Total Time
10 hrs 20 mins
Servings
8
Calories
307 kcal
Course
Dessert

Honey Lavender Ice Cream

Nevaeh Sloan

Report

Flavored with lavender flowers and sweetened with honey, this Honey Lavender Ice Cream is luxuriously rich and delicious!

Share:

I Made This!

38 people made this

Print

11 people printed this

Save this

30 people saved this

Ingredients

Servings

1/2 cup quality honey
1/4 cup quality culinary grade dried lavender flowers
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 cup sugar
1/8 teaspoon sea salt or kosher salt
5 large egg yolks

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Heat the honey in the microwave until hot then stir in the lavender. Let the lavender steep at room temperature for at least one hour.Pour the cream into a large bowl and place a fine mesh strainer on top. Pour the lavender-steeped honey into the cream through the strainer and press on the lavender flowers to extract all the honey. Discard the lavender flowers and put the strainer back over the bowl.
Place the milk, sugar, and salt in a medium saucepan over medium heat. Warm the milk, stirring the sugar until it is dissolved.While the milk is warming, place the egg yolks in a bowl and whisk them together.Pour 1/2 cup or so of the warmed milk into the egg yolks, whisking constantly. Pour the egg mixture back into the saucepan of warmed milk, whisking constantly.Use a rubber spatula or spoon to continue stirring the mixture, scraping the bottom to prevent sticking, until the mixture is thicken enough to coat the spatula or the back of the spoon.Pour the hot mixture through the strainer into the honey-infused cream, then stir to combine.Let the mixture cool completely, then cover and chill in the refrigerator overnight.
The next day, pour the chilled mixture into your ice cream maker and follow the manufacturer's instructions.Once the ice cream has thickened, transfer it to a freezer container and freeze for at least a couple of hours, or until fully firm, before serving.Makes 1 quart or 8 half cup servings.

Equipments used:

Nutrition Information

Show Details

Serving 0.5cup Calories 307kcal (15%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 177mg (59%) Sodium 72mg (3%) Potassium 134mg (4%) Fiber 0.04g (0%) Sugar 27g (54%) Vitamin A 913IU (18%) Vitamin C 1mg (1%) Calcium 117mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 307 kcal

% Daily Value*

Serving	0.5cup
Calories	307kcal	15%
Carbohydrates	28g	9%
Protein	5g	10%
Fat	21g	32%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	177mg	59%
Sodium	72mg	3%
Potassium	134mg	3%
Fiber	0.04g	0%
Sugar	27g	54%
Vitamin A	913IU	18%
Vitamin C	1mg	1%
Calcium	117mg	12%
Iron	1mg	6%