Lavender-Honey Ice Cream – a delicious recipe with honey, lavender, whipping cream, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
2
Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
3
Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
4
Break up yolks in a bowl, then whisk in some of the hot cream.
5
Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
6
Strain nto a covered container and blend in honey (discard the lavender).
7
Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.
762
kcal
Calories
58
g
Fat
42
g
Carbs
22
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 5 ingredients. The key ingredients include: 3/4 cup honey, 1 sprig lavender, 1 cup half-and-half, 2 cups whipping cream, and more.
Yes, Lavender-Honey 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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