Honey Lavender Ice Cream – a delicious recipe with heavy cream, edible lavender flowers, light honey, egg yolks, vanilla, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the half-and-half and cream on medium heat until warm, do not let it come to a boil. Turn off the heat, add the lavender to the pot, cover and let steep for half an hour.
2
After flours have steeped, strain the liquid and discard the flowers. Add to the liquid the honey and heat on medium low until honey has dissolved. Again, do not let liquid come to a boil!
3
Beat the egg yolks with the vanilla, lemon juice, lemon zest and salt. Stir into the eggs 1/2 cup of the warm liquid and then add eggs to the pot.
4
Heat this on medium low for five minutes or until it gets slightly thick. You'll know it's ready when it coats the back of your spoon. Cool in the refrigerator for four hours.
5
Freeze and churn according to your ice-cream maker's instructions.
6
Note: If you taste the custard before churning and find it's not sweet enough for you, I suggest sweetening it more with sugar rather then honey as honey's strong flavor can overpower the lavender.
370
kcal
Calories
26
g
Fat
27
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup heavy cream, 2 cups half-and-half, 2 tablespoons dried edible lavender flowers, 1/2 cup light honey, and more.
Yes, Honey Lavender Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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