Lavender Honey Ice Cream

k engels

2 years ago

Floral, Creamy, and Sweet

Lavender Honey Ice Cream is a delightful combination of fragrant lavender and sweet honey, offering a beautifully aromatic and creamy flavor profile. The silky custard base is infused with culinary lavender, creating a soothing floral aroma that lingers delicately on the palate. Paired with the natural sweetness of honey, each spoonful brings a luxurious dessert that’s perfect for any occasion. Enjoy with delicate shortbread cookies or a crumbly almond biscotti for a delicious pairing.

Chef’s Note
The delicate floral notes of lavender blend seamlessly with the natural sweetness of honey in this creamy ice cream. The result is a unique, refreshing dessert that tastes like summer. It’s perfect on its own or paired with almond biscotti or shortbread cookies for a crunchy contrast. For an extra treat, drizzle with honey or top with fresh berries.

Lavender Honey Ice Cream

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup honey
1 tsp dried culinary lavender buds
5 large egg yolks
1 tsp vanilla extract

Instructions

Infuse the Cream: In a saucepan over medium heat, combine heavy cream, whole milk, honey, and dried lavender buds. Bring the mixture just to a simmer, stirring occasionally. Remove from heat and let the lavender steep for about 30 minutes.
Strain and Heat: Strain the lavender buds from the infused cream mixture and return the liquid to the saucepan. Heat over medium heat until it’s warm but not boiling. Note: Lavender is a delicate flavor, yet can be overpowering. I only use 1 tsp for this recipe as it suits my taste to do so, however you may find you like just a bit more. I suggest trying the recipe as is, and then tweak and twist it to suit your flavor profile and make it your own.
Make the Custard Base: In a separate bowl, whisk the egg yolks. Gradually pour a ladleful of the warm cream mixture into the egg yolks while constantly whisking. Slowly add the egg yolk mixture back to the saucepan with the cream mixture, stirring continuously.
Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil.
Chill: Pour the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.