Description
This creamy, aromatic ice cream combines the delicate flavors of honey and lavender for a refreshing and indulgent treat. It’s a perfect dessert for a warm day or a special occasion, offering a unique floral twist on traditional ice cream.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried culinary lavender
- 6 large egg yolks
Instructions
- In a saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat over medium heat until the mixture starts to simmer.
- Remove from heat and let the lavender steep in the mixture for 20 minutes.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Strain the mixture through a fine-mesh sieve into a bowl to remove the lavender.
- Cover and refrigerate the mixture until it is completely chilled (about 2-3 hours).
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze the ice cream until firm (about 2-3 hours).
Notes
- Ensure the mixture is completely chilled before churning to achieve the best texture.
- If you don’t have an ice cream maker, you can pour the chilled mixture into a shallow dish and freeze it, stirring every 30 minutes for the first 2-3 hours to prevent ice crystals.
- For a deeper honey flavor, use a dark or flavored honey like wildflower or orange blossom.
- Prep Time: 10 minutes
- Cook Time: 20 minutes