Description
This luxurious ice cream combines the floral sweetness of honey and lavender with the rich crunch of candied pecans. Perfect for spring, it offers a refreshing and elegant dessert experience.
Ingredients
Units
Scale
- For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1/4 cup granulated sugar
- 5 large egg yolks
- Pinch of salt
- For the Lavender Swirl
- 1/4 cup honey
- 2 tablespoons dried culinary lavender
- 2 tablespoons water
- For the Candied Pecans
- 1/2 cup pecan halves
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- Pinch of cinnamon
- Pinch of salt
Instructions
- Prepare the Lavender Swirl:
- Combine honey, dried lavender, and water in a small saucepan. Bring to a simmer, remove from heat, and let steep for 30 minutes. Strain and set aside to cool.
- Make the Ice Cream Base:
- Heat cream and milk in a saucepan until just simmering. In a separate bowl, whisk egg yolks, sugar, and salt. Gradually mix hot cream into yolks to temper, then return to saucepan. Stir over low heat until thickened. Remove from heat, stir in honey, strain through a sieve, and chill for at least 4 hours or overnight.
- Prepare the Candied Pecans:
- Preheat oven to 350°F (175°C). Melt honey and butter, stir in pecans, cinnamon, and salt. Spread on parchment-lined baking sheet and bake 10–12 minutes. Let cool and chop.
- Churn the Ice Cream:
- Pour chilled custard into an ice cream maker and churn. In the final minutes, add chopped candied pecans.
- Assemble and Freeze:
- Layer half the churned ice cream in a container, drizzle with lavender syrup, repeat, and swirl gently. Freeze until firm, about 4 hours.
Notes
- Use culinary-grade lavender to avoid bitterness.
- Adjust the lavender swirl amount to taste.
- Toast pecans beforehand for extra flavor.
Nutrition
- Calories: 420
- Sugar: 28g
- Sodium: 60mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 180mg
