Description
A delicate and floral ice cream made with the soothing essence of lavender and the natural sweetness of honey, perfect for a refreshing summer treat.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup honey
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the milk, cream, honey, and lavender. Heat over medium heat until just simmering, then remove from heat and let steep for 30 minutes.
- Strain the lavender out of the mixture and return the liquid to the saucepan.
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks to temper them, whisking constantly.
- Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170–175°F).
- Remove from heat and stir in the salt. Let the custard cool slightly, then cover and refrigerate for at least 4 hours or overnight.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze for at least 2 hours before serving.
Notes
- Ensure you use culinary-grade lavender to avoid bitterness.
- You can adjust the honey to taste depending on how sweet you want it.
- Optional: add a drop of purple food coloring for a lavender hue.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 140mg
