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I still remember the first time I tasted lavender ice cream at a summer festival—it was creamy, floral, and utterly enchanting. I couldn’t stop thinking about making a homemade version. After several trials, I discovered that adding honey instead of plain sugar gives the recipe a rich, delicate sweetness that pairs perfectly with lavender. This Honey Lavender Ice Cream is now my go-to for warm-weather dessert, a gentle, fragrant treat that wows with just five simple ingredients.
Why Honey Lavender Ice Cream Is Special
A Unique Flavor Twist
Lavender adds a floral note that’s unexpected but delightful, and honey rounds it out with natural sweetness.
Perfect for Summer Entertaining
It looks elegant yet is simple to prepare, making it ideal for dinner parties, bridal showers, or a refreshing family treat.
Ingredients You’ll Need
You only need a handful of ingredients for this special flavor combination:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup honey (use a mild variety like clover)
- 2 tbsp dried culinary lavender
- 4 large egg yolks
- Pinch of salt
Step-by-Step Recipe Instructions
1. Infuse Cream and Milk
Combine heavy cream, milk, honey, and dried lavender in a saucepan. Warm over medium heat until just below a simmer (around 180°F), stirring to dissolve the honey. Remove from heat, cover, and steep for 30 minutes to let the floral flavor develop.
2. Strain the Infusion
Using a fine-mesh sieve, strain the mixture into a clean saucepan or bowl. Press the lavender gently to extract liquid but leave the buds behind. Discard the lavender.
3. Temper the Egg Yolks
Whisk the egg yolks with a pinch of salt in a bowl. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling.
4. Cook the Custard Base
Return the tempered yolks to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (around 170–175°F).
5. Chill the Base
Strain the custard again into a clean bowl, cover with plastic wrap pressed onto the surface, and refrigerate for at least 4 hours, preferably overnight. The mixture must be completely cold before churning.
6. Churn the Ice Cream
Pour the chilled base into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually 20–25 minutes).
7. Freeze to Firm Up
Transfer the ice cream to a freezer-safe container. Cover tightly and freeze for at least 2 hours to firm up before serving.
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Homemade Honey Lavender Ice Cream
- Total Time: 5 hours (includes chilling)
- Yield: 1 quart 1x
- Diet: Vegetarian
Description
Creamy Homemade Honey Lavender Ice Cream infused with dried lavender and sweetened with natural honey. A delicate and floral summer treat.
Ingredients
2 cups heavy cream
1 cup whole milk
1/2 cup honey (mild variety)
2 tbsp dried culinary lavender
4 large egg yolks
Pinch of salt
Instructions
1. In a saucepan, combine cream, milk, honey, and dried lavender. Heat until almost simmering, then remove from heat. Cover and steep for 30 minutes.
2. Strain the lavender from the mixture using a fine mesh sieve.
3. Whisk egg yolks with a pinch of salt in a bowl. Slowly add 1 cup of warm cream mixture while whisking.
4. Pour the egg yolk mixture back into the saucepan and cook over low heat until thickened and coats the back of a spoon (170°F).
5. Strain again into a clean bowl, cover with plastic wrap, and refrigerate until completely cold (at least 4 hours).
6. Pour into ice cream maker and churn according to manufacturer’s directions (20–25 minutes).
7. Transfer to a container and freeze for at least 2 hours to firm up.
Notes
Use food-grade lavender only—culinary lavender is essential.
Infuse longer (up to 1 hour) for stronger floral flavor.
Store with plastic wrap pressed to the surface to avoid ice crystals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 115mg
Keywords: Honey Lavender Ice Cream, Floral Ice Cream, Homemade Ice Cream, Lavender Dessert
FAQs About Honey Lavender Ice Cream
Is this recipe safe with raw egg yolks?
Yes—tempering and cooking ensures the custard reaches a safe temperature (~170°F). If you’re unsure, you can use pasteurized yolks.
Can I use fresh lavender instead of dried?
Yes—use 3 tbsp fresh flower buds, lightly bruised before infusing.
How do I prevent ice crystals?
Strain twice, chill thoroughly, and store in an airtight container with plastic pressed to the surface.
Can I skip the honey?
You can use ¾ cup granulated sugar instead, but the honey adds signature flavor and depth you’ll miss.