Honey Lavender Ice Cream
This Honey Lavender Ice Cream is a creamy, floral dessert made with honey, milk, and heavy cream. Easy to prepare and naturally sweetened, it’s perfect for special occasions or everyday indulgence. With soft, silky texture and delicate lavender aroma, it’s a sophisticated yet simple treat for all ages.
Equipment
- 1 Medium saucepan
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Loaf pan
- Plastic Wrap
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup honey
- 1 tablespoon dried culinary lavender
- ¼ teaspoon kosher salt
- Optional: 1/4 teaspoon purple food coloring
Instructions
- Prepare Your Ice Cream Maker: Before starting the ice cream base, make sure your ice cream maker’s bowl or container is fully frozen. Follow the manufacturer’s instructions for freezing—it usually takes at least 12 hours in the freezer. This ensures your ice cream will churn evenly and develop a smooth, creamy texture.
- Combine Cream and Milk: In a medium saucepan, pour in 2 cups of heavy cream and 1 cup of whole milk. Use a whisk to gently mix them together over medium heat. This combination forms the rich, creamy foundation of the ice cream. Be careful not to let the mixture boil, as scalding the milk can affect flavor and texture.
- Add Honey for Natural Sweetness: Measure 1/2 cup of honey and add it to the saucepan. Stir continuously with a heat-resistant spatula or whisk until the honey fully dissolves into the cream and milk. This step ensures that the ice cream will have a consistent sweetness throughout without any sticky clumps of honey.
- Infuse with Lavender Flavor: Add 1 tablespoon of dried culinary lavender to the mixture. Lavender has a delicate floral aroma, and steeping it in warm cream allows the flavor to infuse gently. Stir the mixture briefly to distribute the lavender evenly. Avoid using fresh lavender, as dried lavender provides a more concentrated, balanced flavor suitable for desserts.
- Season with Salt: Sprinkle in 1/4 teaspoon of kosher salt. Salt enhances the natural sweetness of honey and balances the floral notes of the lavender, giving the ice cream a well-rounded, sophisticated flavor. Stir gently to ensure it’s fully incorporated.
- Optional – Add a Touch of Color: If desired, add 1/4 teaspoon of purple food coloring to achieve a soft violet hue that complements the lavender flavor. Stir carefully until the color is even. This step is purely aesthetic; the ice cream will taste the same without it.
- Heat to a Gentle Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent the milk and cream from scorching at the bottom of the pan. Once it begins to steam and small bubbles form along the edges (about 2 minutes), remove it from the heat.
- Steep the Lavender: Cover the saucepan with a tight-fitting lid and let the mixture steep at room temperature for 30 minutes. This resting period allows the lavender to fully infuse its delicate floral flavor into the cream and honey base, giving the ice cream its signature aromatic profile.
- Strain the Ice Cream Base: After steeping, place a fine-mesh sieve over a clean bowl and carefully pour the mixture through it. Use the back of a spoon or a spatula to gently press down on the lavender buds to extract as much flavor as possible. Discard the solids. This step ensures your ice cream will have a smooth, silky texture without any grainy bits of lavender.
- Chill the Base: Cover the strained ice cream base with plastic wrap, making sure the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 2 hours, or ideally overnight, until it is thoroughly chilled. Chilling is essential for smooth churning and a creamy final texture.
- Churn the Ice Cream: Once chilled, pour the ice cream base into your prepared ice cream maker. Turn the machine on and churn according to the manufacturer’s instructions, usually until the mixture reaches a soft-serve consistency. For reference, in a Kitchenaid Ice Cream Attachment, this process takes about 15 minutes. The texture should be thick, creamy, and easily scoopable.
- Freeze Until Firm: Transfer the soft ice cream to a loaf pan or another airtight container. Cover tightly with plastic wrap to prevent ice crystals from forming. Freeze for at least 8 hours, or until fully set. The honey slightly softens the ice cream, so this extended freezing ensures perfect scoopability.
- Serve and Enjoy: Once fully frozen, scoop the ice cream into bowls or cones. The floral aroma of lavender combined with the natural sweetness of honey makes every bite refreshing and indulgent. Store any leftovers in the freezer, tightly wrapped, for up to a week.
Notes
- Use dried culinary lavender only; fresh lavender can impart a bitter flavor.
- Optional purple food coloring is purely decorative; the ice cream tastes the same without it.
- Make sure to chill the base thoroughly before churning for a smooth, creamy texture.
- Honey softens the ice cream, so an extended freeze of at least 8 hours is crucial.
- For a more intense floral flavor, slightly crush the dried lavender before steeping.
- Serve scoops with fresh berries or honey drizzle for an elegant presentation.
