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Honey Lavender Ice Cream

Creamy Honey Lavender Ice Cream: A Refreshing Summer Treat

Enjoy a delightful Honey Lavender Ice Cream that captures summer's essence with its unique flavors and creamy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Opt for high-fat cream for optimal results.
  • 1 cup Whole Milk Contributes creaminess to the mixture.
  • 4 large Egg Yolks Essential for custard-style consistency.
  • 3/4 cup Raw Honey Can be substituted with maple syrup for a vegan option.
  • 3/4 cup Granulated Sugar Enhances sweetness; adjust to taste.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 tablespoon Dried Culinary Lavender Ensure it's culinary-grade.

Equipment

  • Medium saucepan
  • Mixing bowl
  • Ice Cream Maker

Method
 

Preparation Steps
  1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, salt, and dried culinary lavender. Heat over medium until simmering for about 5 minutes.
  2. Remove from heat and let steep for 30 minutes.
  3. Separate egg yolks in a mixing bowl. Gradually whisk in warm cream mixture. Pour back into saucepan.
  4. Return to low heat and stir for 5-7 minutes until the custard thickens.
  5. Strain mixture into a clean bowl and cool to room temperature, then refrigerate for at least 2 hours.
  6. Churn in an ice cream maker for 20-30 minutes and freeze in an airtight container for at least 2 hours.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 1gCholesterol: 120mgSodium: 50mgPotassium: 200mgSugar: 30gVitamin A: 500IUCalcium: 150mg

Notes

To keep the ice cream fresh, press parchment paper against the surface before sealing the container. For vegan option, use coconut cream instead of heavy cream.

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