Lavender Honey Ice Cream

July  2, 2010
2 Ratings
  • Serves about 1 quart
Author Notes

Lavender is one of my favorite flowers. A few years ago I had the opportunity to tour a lavender farm in Maui and it was an enlightening and relaxing experience. The trip to the lavender farm opened my eyes (and stomach) to the possibility of eating lavender. For some reason I never tried lavender in food, and ever since I have been eating the stuff whenever I can get it. I have tried a couple different lavender ice creams, but most end up tasting more like fruit than flowers. I decided to try my own version and focused on helping the lavender flavor shine. One bite of this ice cream and you will be hit with the intensity of lavender. Mmmmm....relaxing. Enjoy! —scoopmuse

What You'll Need
  • 2 cups whole milk
  • 1 tablespoon
    1 teaspoon cornstarch

  • 3 tablespoons cream cheese, softened
  • 1 1/4 cups heavy cream
  • 1 tablespoon dried lavender
  • 2/3 cup honey
  • 1/8 cup corn syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside.
  2. In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  3. Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
  4. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • scoopmuse
  • NakedBeet
  • mrslarkin

4 Reviews

Love this recipe - I've been experimenting with ice cream / sherbet / sorbets etc this year too. I went onto your blog and really love the variety. There are a bunch of them that I'm planning to try! Thanks!
scoopmuse July 5, 2010
Naked Beet - I have not tried honey lavender cookies, but I bet they would taste great.

mrslarkin - I have tried lavender scones, which were delicious, and lavender chocolates are my absolute favorites. I will definitely have to try more recipes for lavender baked goods.
NakedBeet July 5, 2010
This looks wonderful, thanks for adding it to F52! I think I've seen a recipe for honey lavender cookies I've been wanting to try as well, have you had those?
mrslarkin July 4, 2010
Oh, this sounds nice. I love lavender, too. Try it in baked goods. It's great!