Author Notes: Lavender is one of my favorite scents. I love it when it’s infused with my laundry soap. I love it in potpourri. I love it in shampoo. Flavor is not the first thing that comes to mind when I think of it, so I was intrigued when I started seeing Honey Lavender ice cream recipes popping up and knew I had to try it. To date, it may be my favorite homemade ice cream flavor. It’s sweet and rich, while also soothing. I used a high fat content base for a creamier finish, which complements the flowery sweetness from the honey and lavender. Everything about this combination is just right. Since it draws its sweetness from the honey, it doesn’t have an overpowering sugary flavor that other ice creams do.
This recipe is labor intensive, but it is worth it! Try it and let me know what you think. - GingerKitchen
Makes 2 quarts
- 2 cups Heavy Cream
- 1 cup Half & Half
- 2/3 cups Honey
- 2 tablespoons Dried edible lavender flowers
- 2 eggs
- 1/8 teaspoon salt
- Bring cream, half & half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat.
- Cover and let steep, 30 minutes.
- Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
- Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Pour chilled mix into an ice cream maker and turn on machine. When finished, transfer to a storage container and freeze until firm, about 4 hours
- This recipe was entered in the contest for Your Best Ice Cream