Silky Lavender Honey Ice Cream

Imagine a hot summer day, the sun shining brightly, and the gentle breeze carrying the sweet scent of flowers. There’s nothing quite like the refreshing treat of homemade ice cream to cool you down. Enter silky lavender honey ice cream, a delightful dessert that doesn’t just satisfy your sweet tooth but also offers a sensory journey with each creamy scoop. This recipe combines the floral notes of lavender with the natural sweetness of honey, creating an indulgent treat that’s both luxurious and comforting.

Escape the heat with a creamy, refreshing treat! This silky lavender honey ice cream captures the essence of summer, blending floral notes with the sweetness of honey. Perfect for impressing guests or enjoying on a warm day, this homemade dessert is easy to make from scratch. Discover the step-by-step recipe, essential ingredients, and tips for achieving the ideal creamy texture. Treat yourself to this sophisticated and delightful flavor experience that will take your taste buds on a journey!

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Ingredients

2 cups heavy cream

1 cup whole milk

½ cup honey (preferably wildflower or clover)

2 tablespoons dried culinary lavender buds

5 large egg yolks

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

Pinch of salt

Instructions

Infuse the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and dried lavender buds. Heat the mixture over medium-low heat until it begins to steam, but do not let it come to a boil. Remove from heat and let the lavender steep for about 30 minutes to 1 hour.

Prepare the Honey Mixture: In a separate bowl, whisk together the egg yolks, honey, lemon juice, vanilla extract, and a pinch of salt until the mixture is well combined and slightly pale.

Strain the Cream Mixture: After steeping, strain the lavender-infused cream mixture through a fine-mesh strainer into a clean saucepan. Discard the lavender buds.

Combine and Cook: Place the strained cream mixture back on the stove over medium heat. Gradually add the egg yolk mixture into the pan, whisking continuously. Cook for about 5-7 minutes until the mixture thickens enough to coat the back of a spoon (170°F-175°F), ensuring to not bring it to a boil.

Chill the Base: Once thickened, remove the saucepan from heat and pour the mixture into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Ice Cream: Once the base is thoroughly chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Hardening: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until it becomes firm.

Serve and Enjoy: Scoop the silky lavender honey ice cream into bowls or cones. Optionally, drizzle extra honey on top and garnish with a few lavender buds for a beautiful presentation.

Prep Time: 15 minutes | Total Time: 6 hours | Servings: 6-8