Name: Honey Lavender Ice Cream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 2 cups heavy cream; 1 cup whole milk; ½ cup honey; 2 tablespoons dried culinary lavender; 5 large egg yolks; ¼ teaspoon salt; Optional: 1–2 drops purple food coloring

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If you love desserts that are both elegant and unmistakably homemade, Honey Lavender Ice Cream deserves a spot at the top of your must-try list. This dreamy treat balances the floral notes of lavender with honey’s natural sweetness, swirled into a lusciously creamy base. The result is an ice cream that feels sophisticated, yet simple enough to make in your own kitchen—perfect for impressing guests or just treating yourself to a bowl of pure bliss.

Honey Lavender Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Honey Lavender Ice Cream calls for a handful of thoughtfully chosen ingredients. Each component not only plays a role in flavor but also contributes to the silky, custardy texture that makes this ice cream so special. Let’s walk through what you’ll need and why each item matters.

Heavy Cream: Provides that classic rich, creamy texture and body, making each spoonful unbelievably smooth.
Whole Milk: Keeps the ice cream from being too heavy while still lending a soft, velvety mouthfeel.
Honey: Brings gentle sweetness and elegant depth, beautifully complementing the lavender—use your favorite local honey if you can.
Dried Culinary Lavender: Offers floral aroma and flavor; make sure it’s food-grade to prevent bitterness.
Egg Yolks: Create a traditional French custard base, giving the ice cream stability, silkiness, and irresistible richness.
Salt: Just a pinch lifts and balances the floral and sweet notes, making all the flavors sing.
Purple Food Coloring (optional): A drop or two gives your Honey Lavender Ice Cream a gorgeous, pastel hue—totally optional, but absolutely delightful for presentation.

How to Make Honey Lavender Ice Cream

Step 1: Infuse the Milk with Lavender and Honey

Start by adding whole milk, honey, and the dried lavender to a medium saucepan. Gently heat this mixture over medium heat until it’s steaming but not quite boiling—this helps coax out all the floral magic from the lavender. Once it’s warm and aromatic, turn off the heat, cover the pan, and let everything steep for 20 minutes. This is when your kitchen will begin to smell like a flower field in full bloom!

Step 2: Strain and Return to Heat

After steeping, strain the lavender buds from the liquid using a fine mesh sieve to keep your final ice cream silky smooth. Pour the infused milk back into the saucepan so it’s ready for the next step. At this point, you can sneak a taste—you’ll notice both the honey and lavender shining through.

Step 3: Temper the Egg Yolks

While your milk is infusing, separate five large egg yolks into a bowl and whisk them until smooth and slightly thickened. Now comes the tempering process: gradually add about a half cup of your warm lavender-honey milk to the yolks, whisking constantly. This gentle heating prevents scrambled eggs, so don’t rush! Once combined, slowly whisk the yolk mixture back into the saucepan with the rest of the milk.

Step 4: Cook the Custard

Return the pan to medium-low heat, stirring the mixture constantly. Watch as it begins to thicken and becomes glossy—that’s the egg yolks working their magic. You’ll know it’s ready when the custard coats the back of a spoon (look for a temperature of 170 to 175°F). Don’t let it boil, or you might curdle those precious yolks!

Step 5: Add Cream, Salt, and Color

Once thickened, remove the pot from heat. Stir in the salt and pour in the heavy cream, blending until the mixture is smooth and cool enough for the fridge. If you want that gorgeous pastel purple hue, add a drop or two of food coloring now and stir until just combined.

Step 6: Chill Thoroughly

Transfer the cooled custard base to a bowl, cover, and pop it into the refrigerator for at least four hours, or better yet, overnight. The colder your base, the creamier your churned Honey Lavender Ice Cream will be—it also gives those flavors time to mingle and intensify.

Step 7: Churn and Freeze

Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The finished product should be thick, creamy, and luscious. Transfer the soft ice cream into a freezer-safe container and freeze for at least four hours to reach scoopable perfection.

How to Serve Honey Lavender Ice Cream

Garnishes

Top each scoop with a sprinkle of extra dried lavender buds, a fresh sprig of lavender, or even a light drizzle of honey for a stunning presentation. Edible flowers or a few berries also make a simple bowl of Honey Lavender Ice Cream look like it came from an artisan creamery.

Side Dishes

This ice cream pairs beautifully with crisp lemon shortbread cookies, buttery madeleines, or a scatter of juicy summer berries. The tang of citrus and the pop of tart berries are ideal companions for the floral sweetness in every scoop.

Creative Ways to Present

Turn Honey Lavender Ice Cream into an elegant sundae layered with berry compote, or sandwich it between thin sugar cookies for a sophisticated ice cream sandwich. For special gatherings, serve scoops in vintage tea cups or alongside a cup of Earl Grey tea for an imaginative afternoon treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Honey Lavender Ice Cream stored in an airtight, freezer-safe container. Press plastic wrap or wax paper directly onto the surface before sealing to help prevent ice crystals and freezer burn, which can dull the texture and flavor.

Freezing

This ice cream is happiest and freshest when enjoyed within two weeks of churning, though it remains safe to eat for up to a month. For scoopable texture, let your container sit at room temperature for about five minutes before serving.

Reheating

While technically “reheating” doesn’t apply here, if your ice cream is too firm, simply set it on the counter for a few minutes until scoopable—the honey will help it soften a touch faster than other homemade custards.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender works if it’s culinary-grade, but you’ll need to double the amount since dried lavender is more concentrated in flavor. Be sure to use just the flowers, avoiding any tough stems or leaves.

What kind of honey is best for this recipe?

Local wildflower or orange blossom honey adds wonderful depth, but any mild, high-quality honey will meld well with the lavender notes. Avoid very strong or dark honeys, which could overpower the floral flavors.

Do I need an ice cream maker for Honey Lavender Ice Cream?

An ice cream maker gives you the dreamiest, creamiest results, but if you don’t have one, try the no-churn method: fold whipped cream into your cooled custard and freeze, stirring occasionally until set.

How do I avoid a grainy texture?

Make sure your custard is cooked low and slow, and always strain it to remove any stray lavender or bits of cooked egg. Chilling thoroughly before churning also helps guarantee a delightfully smooth scoop.

Is Honey Lavender Ice Cream gluten-free?

Yes, this recipe is naturally gluten-free. Just check that your dried lavender hasn’t been mixed or processed with other ingredients if avoiding gluten cross-contamination is important.

Final Thoughts

Sharing a batch of homemade Honey Lavender Ice Cream is one of those little luxuries that feels truly special. The gentle perfume of lavender, the silken texture, and the golden sweetness of honey come together in a way that makes each bite memorable. If you haven’t tried making floral ice cream before, let this recipe be your invitation to create a treat that’s as beautiful as it is delicious. Give it a go and see why it’s become a favorite in so many kitchens—including mine!

Honey Lavender Ice Cream Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 45 minutes (plus chilling and freezing time)
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the delicate flavors of floral sweetness with this homemade Honey Lavender Ice Cream. Creamy, fragrant, and utterly delightful, this French-inspired dessert is perfect for cooling down on a warm summer day.

Ingredients

Scale

For the Ice Cream:

2 cups heavy cream
1 cup whole milk
½ cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
¼ teaspoon salt
Optional: 1–2 drops purple food coloring

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Instructions

Infuse the Milk: In a saucepan, heat milk, honey, and lavender until steaming. Let steep, then strain.
Prepare the Custard: Whisk egg yolks, temper with warm milk, then cook until thickened.
Chill and Churn: Mix in cream, chill, churn in an ice cream maker, and freeze until firm.