Description
This Honey Lavender Ice Cream is a creamy, floral-infused dessert perfect for summertime or any occasion that calls for a touch of elegance. The recipe combines the natural sweetness of honey with the fragrant essence of dried culinary lavender, creating a delicately balanced homemade ice cream that’s both refreshing and soothing.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons dried culinary lavender
Custard
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried culinary lavender. Heat the mixture over medium heat just until it begins to simmer, then remove from heat. Cover the saucepan and let the cream steep with lavender for 15-20 minutes to infuse the floral flavor thoroughly.
- Strain the Lavender: After steeping, strain out the lavender buds using a fine mesh sieve, discarding them. Return the infused cream mixture back to the saucepan and gently reheat it until warm for the next step.
- Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks until they become light and slightly thickened. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper them and prevent curdling.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium-low heat. Stir continuously until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Be careful not to let it boil, as that could curdle the custard.
- Chill the Custard: Remove the saucepan from the heat and stir in the vanilla extract. Cover and refrigerate the custard for at least 4 hours or overnight to chill thoroughly and allow flavors to meld.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker. Churn the mixture according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer the churned ice cream to a lidded container and freeze for a minimum of 2 hours to firm up. When ready, scoop and serve this delicate honey lavender ice cream for a delightful treat.
Notes
- Use dried culinary lavender specifically meant for cooking to avoid any bitterness.
- Tempering the egg yolks by slowly adding warm cream is crucial to prevent them from scrambling.
- For a stronger lavender flavor, increase the steeping time but be cautious as too much can overpower the ice cream.
- This ice cream is best served within a week for optimal freshness.
- Make sure your ice cream maker bowl is properly frozen before churning for best results.
