Creamy Homemade Honey Lavender Ice Cream infused with dried lavender and sweetened with natural honey. A delicate and floral summer treat.

Scale

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

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.

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.

Keywords: Honey Lavender Ice Cream, Floral Ice Cream, Homemade Ice Cream, Lavender Dessert