Lavender Honey Ice Cream

Ever since watching It’s Complicated, I wanted to try lavender honey ice cream. It sounds so luxurious and brings visions of Provence to mind. This was the first recipe I tackled when I got an ice cream maker. I can honestly say, this is the best ice cream I have ever had. I smile the entire time when I eat it. This dessert was the inspiration for this blog; simple, luxurious, with a touch of French flare.

½ cup honey 

¼ cup dried lavender for cooking, divided

1 cup whole milk

2 cups heavy whipping cream

¼ cup sugar

pinch of salt

5 egg yolks

The day before making the ice cream, add honey and 2 tablespoons of lavender to a small saucepan. Heat over low heat until warmed through. Remove from heat and let sit overnight.

The next day add milk, cream, sugar, salt and remaining lavender to a medium saucepan. Heat on medium low until the sugar is dissolved. Turn off the heat.

In the bowl of an electric mixer add the egg yolks and beat until they lighten in color. Slowly add about half of the warm cream mixture to the eggs until well combined. Add the egg mixture back to the pan with the rest of the warmed cream and add in the lavender honey. Turn heat back on and cook over medium heat for about 5 minutes, stirring constantly. Watch carefully so that it does not boil. Turn off heat and let cool 30 minutes.

Place a mesh strainer on top of a medium bowl. Pour the custard mixture through the strainer. Press the lavender buds with a spatula to help all the liquid to strain. Cover the bowl with plastic wrap and refrigerate a 2-3 hours.

Add the cream mixture to an ice-cream maker and churn according to the directions. Mine takes about 30 minutes. Enjoy right away for more of a soft serve ice cream. Chill for a few hours in in the freezer for traditional ice cream texture. 

It is excellent plain but if you want a little garnish, I sprinkle a few lavender buds and peach slices. Blueberries, apricots, or plums would also be good.

Makes 1 quart