Description
This Honey Lavender Ice Cream recipe offers a delicate balance of floral and sweet flavors infused into a smooth and creamy homemade custard base. The process involves steeping dried lavender in a honey-sweetened cream mixture, creating an aromatic and luxurious frozen dessert perfect for special occasions or a refreshing treat.
Ingredients
Scale
Dairy and Liquids
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1 teaspoon vanilla extract
Flavorings and Additions
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
Instructions
- Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried culinary lavender. Heat the mixture over medium heat until it just begins to simmer. Remove the saucepan from the heat, cover it, and allow the lavender to steep for 15 to 20 minutes to infuse the cream with floral flavor.
- Strain the Lavender: After steeping, strain the mixture through a fine mesh sieve to remove the lavender flowers. Discard the lavender and return the infused cream mixture to the saucepan, gently reheating until it is warm.
- Prepare the Egg Yolks: In a bowl, whisk the egg yolks until they are light in color and slightly thickened. Gradually pour the warm cream mixture into the yolks in a slow stream while whisking constantly to temper the eggs and prevent curdling.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium-low heat. Stir constantly until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Be careful not to let the mixture boil.
- Chill the Custard: Remove the saucepan from the heat, stir in the vanilla extract, then transfer the custard to a covered container. Refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours to allow it to firm up. Serve and enjoy your creamy, floral honey lavender ice cream!
Notes
- Use culinary-grade lavender to avoid any bitterness or unpleasant flavors.
- Tempering the egg yolks is crucial to avoid scrambling them when mixing with warm cream.
- If you do not have an ice cream maker, place the custard in a shallow container, freeze, and stir every 30 minutes until firm.
- The ice cream can be stored in the freezer for up to one week for optimal flavor.
