Honey Lavender Ice Cream
This Honey Lavender Ice Cream is a delightful treat that combines the soothing flavors of honey and lavender, creating a creamy and luxurious dessert. Perfect for warm days, this homemade ice cream is sure to impress with its unique taste and smooth texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 cup dried lavender buds
- 5 large egg yolks
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup honey
- A few drops of purple food coloring (optional)
Instructions
- In a medium saucepan, combine whole milk, heavy cream, honey, and dried lavender buds. Heat over medium until it just begins to simmer, then remove from heat and let infuse for 20 minutes.
- Strain the lavender buds using a fine-mesh sieve, pressing to extract as much liquid as possible, and return the strained mixture to the saucepan.
- Whisk egg yolks with granulated sugar until pale and thick, then gradually whisk in the warm milk mixture to temper the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of the spoon, about 5-7 minutes. Do not boil.
- Remove from heat, stir in vanilla extract and food coloring if using, then pour through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Once chilled, pour into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition
- Calories: 290
- Sugar: 24g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg