If you love refreshing desserts with herbal notes, you will like this Lavender Ice Cream with a hint of honey then.
More Summer Recipes!
Hello everyone. I hope everyone is doing fine enjoying last two weeks of summer.
Even though the daily temperatures might not be too high anymore (Indeed, this past weekend it was soooo cold here in Nova Scotia that 100% felt like autumn), I would like to enjoy a few summer recipes more. Besides, ice cream season is all year round, isn’t it?
Also, I figured out that in 2020 and 2021 I shared only two ice cream recipes on this blog. Specifically, this Cloudberry Jam Ice Cream and this Lilac Ice Cream. I made and photographed three or four ice cream flavours this summer. It’s just that I never had a chance to share them. And I am not sure if I ever have (Because I photograph quite a few new recipes every month. Competition!)
But there’s even a more embarrassing fact I need to admit. You know my love for lavender, don’t you? Now, how can I (Or anyone else) explain why there’s only one lavender-infused ice cream on the blog? I am talking about this Earl Grey Lavender Ice Cream. Plus, this Chocolate Lavender Mint Sorbet. This does not make any since and needs to be thoroughly investigated!
Lavender Ice Cream
In a meantime, I decided to share this Lavender Ice Cream. It’s luscious. It’s delightful. And it’s with a subtle lavender and honey aroma. If you love lavender and botanical flavours in general, this should be right up you alley. I’ve never been to France, but I imagine enjoying exactly this ice cream somewhere in Provence. You will need to make custard base for this recipe, but that’s absolutely worthy!
I hope you like this recipe, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Lavender Ice CreamCourse: Dessert
If you love refreshing desserts with herbal notes, you will like this Lavender Ice Cream with a hint of honey.
2 cups heavy (whipping) cream
1 cup whole milk
3 tbsp. granulated sugar
4 large egg yolks
1,5 tbsp. dried lavender buds, roughly chopped
1/4 cup honey
a pinch of salt
- Place the heavy cream and lavender in a medium saucepan. Heat on high to scalding hot then immediately turn off the heat. Cover the pan and allow the mixture to steep for about 30 minutes. Check the flavor. If you want it more pronounced, allow it to steep a little longer. I would not recommend steeping longer than 1 hour as it might cause a grassy aftertaste (Otherwise, check the flavour often.)
- Strain the mixture and discard the lavender buds.
- Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
- While the milk is heating, whisk together the honey, sugar, salt, and egg yolks in a medium heat-proof bowl. Gradually pour the hot milk into the egg yolk mixture, whisking vigorously the entire time. This method of combining cold and hot mixtures before cooking is called “tempering” and protect recipe from scrambling the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats a wooden spoon, about 5-7 minutes. Do not let the mixture boil.
- Remove from heat. Add the heavy cream and stir until well-combined.
- Pour the mixture through a fine-mesh strainer (Just in cases there’s any small pieces of cooked egg) into a container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate for at least 4 hours or preferably overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. It usually takes around 25 minutes.
- The ice cream will remain soft. Transfer it to a container and place in the freezer until firm, 2-4 hours. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.