Description
This Honey Lavender Ice Cream features a delicate floral aroma combined with the natural sweetness of honey, creating a creamy and luxurious frozen dessert. Infusing dried lavender buds into the milk and cream mixture adds a subtle herbal note that complements the smooth custard base made from egg yolks and sugar. Perfect for a sophisticated treat, this ice cream is ideal for spring and summer indulgence.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup honey
- 1/4 cup dried lavender buds
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- A few drops of purple food coloring (optional)
Instructions
- Infuse the Milk: In a saucepan, combine the whole milk, heavy cream, honey, and dried lavender buds. Heat the mixture over medium heat until it just reaches a simmer, then remove from heat and allow it to steep for 20 minutes to infuse the lavender flavor. After steeping, strain the mixture through a fine mesh sieve to remove the lavender buds.
- Prepare the Custard Base: In a separate bowl, whisk together the large egg yolks and granulated sugar until the mixture is pale and slightly thickened. Gradually pour the warm milk and cream infusion into the yolk mixture while whisking continuously to temper the eggs and combine the ingredients smoothly.
- Cook the Custard: Transfer the combined mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Be careful not to let the mixture boil. Remove from heat, then stir in the vanilla extract and, if desired, a few drops of purple food coloring to enhance the visual appeal.
- Chill the Mixture: Pour the custard into a clean bowl and allow it to cool to room temperature. Once cooled, cover and refrigerate it for at least 4 hours or overnight to ensure it is thoroughly chilled and to improve the texture when churned.
- 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 to Set: Transfer the churned ice cream to an airtight container and freeze for an additional 2 hours to allow it to firm up before serving.
Notes
- When steeping lavender, use culinary-grade dried lavender to ensure safe consumption and the best flavor.
- If you do not have an ice cream maker, you can pour the custard into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until smooth.
- Adjust the amount of honey to taste, but remember it affects the freezing texture.
- The purple food coloring is optional and purely for visual effect; omit it if you prefer a natural color.
- The custard must be cooked low and slow to prevent scrambling the eggs.
