Prepare to embark on a culinary journey that will transport your taste buds to the lavender fields of Provence with this extraordinary Lavender Honey Ice Cream. Imagine a silky-smooth dessert that marries the delicate floral notes of lavender with the rich, golden sweetness of honey - a combination so divine, it'll make you feel like you're experiencing a gourmet French dessert in the comfort of your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a sophisticated homemade delicacy, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried lavender
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
Instructions
- In a medium saucepan, combine heavy cream, whole milk, honey, dried lavender, and salt. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let the lavender steep for 15 minutes to infuse the flavor.
- While the cream mixture is steeping, separate the egg yolks into a medium mixing bowl. Whisk the egg yolks until they become smooth and slightly pale in color.
- Strain the lavender-infused cream mixture through a fine-mesh sieve to remove the dried lavender flowers. Discard the lavender.
- Slowly temper the egg yolks by gradually pouring about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (around 170-175°F).
- Remove the custard from heat and stir in the vanilla extract. Pour the mixture through a clean fine-mesh sieve into a clean bowl to ensure a smooth texture.
- Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled.
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 2 hours to allow the ice cream to firm up before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Garnish with a few dried lavender buds if desired.
Tips
- Use high-quality dried lavender for the most authentic and intense flavor. Culinary-grade lavender works best.
- Be careful when steeping lavender - too long can make the ice cream taste soapy. Stick to the 15-minute infusion time.
- When tempering eggs, pour the hot cream slowly and whisk constantly to prevent scrambling.
- Use a digital thermometer to ensure your custard reaches the perfect thickening temperature (170-175°F).
- For an extra luxurious texture, chill your custard overnight before churning.
- If you don't have an ice cream maker, you can still make this recipe by freezing and stirring the mixture every 30 minutes to break up ice crystals.
- Store the ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 28g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 230mg
