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Lavender Honey Ice Cream Recipe

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3.8 from 13 reviews

This Lavender Ice Cream with Honey is a creamy, delicate dessert that combines the floral aroma of dried lavender with the natural sweetness of honey and cream cheese. The ice cream is infused with lavender by steeping the flowers in milk and cream, then blended with a custard base enriched by egg yolks and finished with smooth cream cheese and honey for a luscious texture and balanced sweetness. Perfect for a unique homemade treat, this recipe yields a refreshing and floral ice cream that is both elegant and comforting.

  • Total Time: 40 minutes (plus overnight chilling)
  • Yield: 12 servings

Ingredients

Ice Cream Base

  • 2 cups whole milk (480 g)
  • ½ cup heavy cream (120 g)
  • 2 tablespoons dried lavender flower (3 g)
  • 4 egg yolks (78 g)
  • ¼ cup sugar (45 g)

Flavor and Mix-ins

  • 4 oz cream cheese (113 g, room temperature)
  • ½ cup honey (171 g)
  • ¼ teaspoon vanilla bean paste (1 g)
  • A pinch of salt

Instructions

  1. Infuse the Milk and Cream: Place the dried lavender flowers inside a spice bag and add it to a saucepan with the whole milk and heavy cream. Heat over medium heat until the mixture simmers, then turn off the heat and let the lavender steep for 5 to 10 minutes. Remove the spice bag or strain out the flowers if not using a spice bag to ensure a smooth base.
  2. Prepare the Egg Mixture: In the bowl of a stand mixer, beat the egg yolks on low speed. Gradually add the sugar while continuing to mix until the eggs turn light in color and creamy in texture.
  3. Temper the Eggs: Reheat the lavender-infused milk and cream to a simmer. Slowly add a few tablespoons of the hot liquid to the egg yolk mixture with the mixer running on low speed to temper the eggs and prevent curdling. Continue adding the hot mixture bit by bit until fully incorporated.
  4. Cook the Custard: Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and reaches between 175°F and 180°F, about 4 to 4.5 minutes. The custard should coat the back of a spoon and leave a clear line when you swipe your finger through it.
  5. Add Remaining Ingredients: Stir in the softened cream cheese, honey, vanilla bean paste, and a pinch of salt into the hot custard until completely smooth and dissolved.
  6. Cool the Mixture: Let the custard cool to room temperature without covering. Once cooled, cover and refrigerate it overnight or until thoroughly chilled.
  7. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn following the manufacturer’s instructions, typically 15 to 20 minutes, until thick and creamy.
  8. Freeze Before Serving: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

Notes

  • Using a spice bag for the lavender flowers makes it easier to remove them after steeping and prevents a gritty texture.
  • Make sure the cream cheese is softened at room temperature for creamy incorporation into the custard.
  • Tempering the eggs gradually with hot milk prevents the eggs from scrambling.
  • Refrigerating the custard mixture overnight enhances flavor development and ensures it churns smoothly.
  • Adjust sweetness by varying honey quantity according to taste preference.
  • If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until set to mimic churned texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/lavender-honey-ice-cream-recipe/