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
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.
Notes
- Use culinary-grade lavender for best flavor.
- For dairy-free, use full-fat coconut milk and skip the eggs.
- Pair with lemon shortbread or fresh berries for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: French-Inspired
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 160 mg
