Honey Lavender Ice Cream
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
10 hrs
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Total Time
10 hrs 20 mins
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Servings
8
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Calories
307 kcal
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Course
Dessert
Honey Lavender Ice Cream
Description
In this Honey Lavender Ice Cream, quality honey is warmed and infused with culinary-grade dried lavender flowers, steeped for an hour to extract fragrance and flavor. This infused honey is strained into a bowl containing heavy cream to capture all nuanced essences without the floral bits. A custard base is created by heating milk with sugar and salt until dissolved, then tempering egg yolks with the warm milk to prevent curdling. The mixture thickens to coat a spoon, indicating readiness for chilling and freezing.
The inclusion of lavender introduces a gentle floral aroma that complements the smooth richness of cream and the natural sweetness of honey. The custard base provides a creamy texture typical of traditional ice creams. This dessert is suitable as a refined treat offering a balance of floral and sweet flavors with smooth consistency.
Ingredients
- 1/2 cup honey quality
- 1/4 cup dried lavender flowers quality culinary grade
- 1 1/2 cups heavy cream
- 1 1/2 cups milk whole
- 1/4 cup sugar
- 1/8 teaspoon sea salt or kosher salt
- 5 egg large yolks
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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