Spring is here and I’m ready for warmer weather, blooming flowers and getting outside more. My taste buds are also ready for some fresh springtime dishes.
Honey Lavender Ice Cream is the perfect springtime dessert. It’s a rich and decadent dessert. You won’t need a big bowl to satisfy your sweet tooth. It has a unique taste from the lavender and is sweetened only with honey. This is a very special treat you must try!
In a medium saucepan, pour in heavy cream and half and half.
Next up, the honey. Spray your measuring cup with a little non-stick spray. This will help the honey come right out without leaving a sticky mess behind.
Measure out the dried lavender leaves and toss them in.
I got these on Amazon and the flavor is fantastic!!
Bring to a boil, stirring occasionally. Remove from heat and let steep for 30 minutes. This is going to let the lavender flavor really develop.
Once the 30 minutes is up, strain the mixture through a fine-mesh sieve into a clean bowl. Clean out the saucepan and pour the mixture back in. Heat up over medium heat for 3 minutes.
Toss the lavender away and clean strainer. We’ll be using it again soon.
In another bowl, whisk together the eggs and salt.
Slowly pour 1 cup of the cream mixture into the bowl while whisking to temper the eggs.
Whisk the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the temperature reaches 175 degrees.
Pour the mixture through the strainer into another clean bowl and refrigerate for at least 3 hours or overnight.
When the mixture is cooled, pour into your ice cream maker and let it do its thing! I have the Cuisinart Ice Cream Maker and it has been one of my best culinary friends. You just can’t beat homemade ice cream.
Once the ice cream maker has churned its little heart out, you can put your ice cream in an airtight container to freeze even more or eat it now (like I do cause I can’t wait). It’s a little more soft serve at this point, but that’s just how I like it! Scoop up and enjoy. Your Honey Lavender Ice cream will keep for a week in the freezer.
Hope you enjoy!
XO, Sarah
- 2 cups heavy cream
- 1 cup half-and-half
- ⅔ cup honey
- 2 tablespoons dried edible lavender flowers
- 2 large eggs
- ⅛ teaspoon salt
- In a medium saucepan, pour in heavy cream, half and half, honey and lavender.
- Bring to a boil, stirring occasionally. Remove from heat and let steep for 30 minutes. This is going to let the lavender flavor really develop.
- Once the 30 minutes is up, strain the mixture through a fine-mesh sieve into a clean bowl. Clean out the saucepan and pour the mixture back in. Heat up over medium heat for 3 minutes.
- Toss the lavender away and clean strainer. We'll be using it again soon.
- In another bowl, whisk together the eggs and salt. Slowly pour 1 cup of the cream mixture into the bowl while whisking to temper the eggs.
- Whisk the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the temperature reaches 175 degrees.
- Pour the mixture through the strainer into another clean bowl and refrigerate for at least 3 hours or overnight.
- When the mixture is cooled, pour into your ice cream maker and let it do its thing!
- Once the ice cream maker has churned its little heart out, you can put your ice cream in an airtight container to freeze even more or eat it now (like I do cause I can't wait). It's a little more soft serve at this point, but that's just how I like it! Scoop up and enjoy. Your Honey Lavender Ice cream will keep for a week in the freezer.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
A wonderful dessert-I grow lavender and make a gelato! Oh so good.
Sounds delish!
This looks delicious!! I LOVE cooking/baking with lavender and am lucky enough to get it right from my garden. The ice cream maker, though? That’s something I’ll need to get my hand on….
Thank you! I’m just starting to cook/bake with it and I LOVE it. I should start growing it in my garden 🙂
This. Sounds. Amazing!! I grow lavender, as long as it doesn’t rain too much, and I’ll have to try this in the summer!
Thanks 🙂 If you love lavender, you’ll love this ice cream!
Going to make this. Looks delicious. Can you give me an estimate on how long it takes to reach 175 degrees on a gas stove top? Don’t have a thermometer. Thanks!
What a yummy sounding ice cream. It is recipes like this that make me wish I had an ice cream machine.
I love my ice cream maker, I highly recommend it!
I’ve never added lavender to anything before. But I am not going to lie, it kind of scares me. I associate lavender with……. What you spray on your pillow at night, hahaha – but I guess it makes sense that you CAN eat it. It is a plant after all!
I thought the same thing, but I’m finding how wonderful it is in recipes.
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I’m planning to try this. Is it okay to use fresh lavender instead of dried? Thanks!
Hi Bri! Dried lavender is much stronger than fresh. A good rule of thumb when cooking with lavender is to use 1/3 of the quantity of dried flowers to fresh flowers. I have only used dried in this recipe. Let me know how it turns out 😊