Lavender-Honey Ice Cream

I’ve been wanting to make this Lavender-Honey Ice Cream from The Perfect Scoop ever since I got the book last summer. David Lebovitz’ recipes are always fabulous, and this one turned out to be no exception.

honey lavender ice cream

I don’t use the word “revelation” very often (or ever), but that’s what tasting this ice cream was for me. A revelation.

So don’t wait a year before making this like I did. Do it now. Please.

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lavender honey ice cream

This post is linked to Slightly Indulgent Tuesday!

Recipe for Lavender-Honey Ice Cream

Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 quart

Ingredients

  • *1/2 cup honey use one that's high quality and delicious; I used raw, local honey
  • *1/4 cup dried or fresh lavender leaves I used fresh, from my garden
  • *1 1/2 cups whole milk I used raw milk
  • *1/4 cup sugar I used organic sugar
  • *pinch of sea salt
  • *1 1/2 cups heavy cream I used raw cream
  • *5 large egg yolks preferably organic and free-range

Instructions

  • 1. In a small saucepan, heat the honey and 2 tablespoons of the lavender. When it's warm, remove from heat and let steep for at least 1 hour.
  • 2. Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and place a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing down on the lavender flowers to extract as much flavor as possible. Discard the lavender flowers and place the strainer back over the cream.
  • 3. Whisk the egg yolks in a medium bowl. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the whole mixture back into the saucepan.
  • 4. Cook over low heat, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the remaining lavender flowers and stir until cool over an ice bath.
  • 5. Chill overnight in the refrigerator. The next day, before churning, strain the mixture, again pressing the lavender flowers to extract their flavor. Discard the flowers and freeze in an ice cream maker according to the manufacturer's instructions.

17 thoughts on “Lavender-Honey Ice Cream”

  1. I would love to make this ice cream! My hubby wont eat it but school is starting back up soon and I know the girls at work would.

  2. I have to say as I am always on the look for great honey recipes that this one has me salivating just by reading it! This is one that will definitely get tried out in my kitchen as soon as I can get some fresh lavender. Replacing sugar and sugar substitutes with honey in your cooking and baking is remarkably easy as exceptionally healthy. If any of your readers are interested in reading further about the benefits of honey please check out my website at:
    http://www.health-benefits-of-honey.com
    Hopefully you will see just why we should all stock up on our own local raw honey.

  3. Looks delicious and one I will share with my readers. I love all things lavender and it is becoming more common to use in recipes here in Australia. Even featured on a cookery program where the contestants had to use lavender as one of their ingreadients! For some that was a real challenge, whereas one contestant made a beautiful dessert with lavender cream as an accompaniment to a chocolate ganache.
    Patricia Perth Australia

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