Lavender Honey Ice Cream – a delicious recipe with Milk, Heavy Cream, Honey, Salt, Dried Lavender, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine milk, heavy cream, honey, salt and dried lavender. Bring mixture to simmer until honey is dissolved. Remove from heat and set aside.
2
Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
3
Strain custard into another medium bowl, let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.
4
Process custard and food coloring in an ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
376
kcal
Calories
21
g
Fat
34
g
Carbs
15
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 8 ingredients. The key ingredients include: 1 cup Whole Milk, 1-1/2 cup Heavy Cream, 1/3 cups Honey, 1/2 teaspoons Salt, 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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