lavender ice cream

This honey-lavender ice cream sounds fancy, but it's actually super simple to make. Plus, it's delicious. You'll want to eat this all summer long.

Honey-Lavender Ice Cream With Peach Compote

For Honey-Lavender Ice Cream2

For Peach Compote1/2 cup peaches, diced1 tablespoon sugar1/2 lemon, juiced

Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender steep. Do not bring to a boil.

Strain lavender and pour mixture into separate bowl. If it's still warm, proceed to step three. If not, gently reheat on the stove just until warm.

Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.

Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.

Allow to cool and then cover the top of the custard with plastic wrap and refrigerate until cold, preferably overnight.

Place custard in ice cream maker and churn according to manufacturer's directors. Pour into an airtight container and freeze for a few hours.

For peach compote, cook the peaches and sugar over medium heat until the mixture thickens. Mash with a fork or potato mash until it reaches desired consistency. Turn off heat and stir in lemon juice. Serve either warm or cold. Enjoy!

Flavored with lavender flowers and sweetened with honey, this Honey Lavender Ice Cream is luxuriously rich and delicious! 

Honey Lavender Ice Cream

honey

lavender flowers

heavy cream

milk

sugar

salt salt

Heat the honey in the microwave until hot then stir in the lavender.  Let the lavender steep at room temperature for at least one hour.Pour the lavender-steeped honey into a fine mesh strainer placed over a large bowl.  Then pour the cream over the lavender to help the remaining honey pass through.  Press on the lavender flowers to extract any remaining honey.  Discard the lavender flowers and put the strainer back over the bowl.

Place the milk, sugar, and salt in a medium saucepan over medium heat.  Warm the milk, stirring the sugar until it is dissolved.While the milk is warming, place the egg yolks in a bowl and whisk them together.Pour 1/2 cup or so of the warmed milk into the egg yolks, whisking constantly.  Pour the egg mixture back into the saucepan of warmed milk, whisking constantly.Use a rubber spatula or spoon to continue stirring the mixture, scraping the bottom to prevent sticking, until the mixture is thicken enough to coat the spatula or the back of the spoon.Pour the hot mixture through the strainer into the honey-infused cream, then stir to combine.Let the mixture cool completely, then cover and chill in the refrigerator overnight.

The next day, pour the chilled mixture into your ice cream maker and follow the manufacturer&#39;s instructions.Once the ice cream has thickened, transfer it to a freezer container and freeze for at least a couple of hours, or until fully firm, before serving.Makes 1 quart or 8 half cup servings.

Words can't do this lavender ice cream justice, it is simply out of this world delicious!  It's not cheap to make if you use quality honey, but it is worth every penny.

This is some of the most exquisite ice cream I have ever tasted!  Every mouthful was an experience.  It tastes extremely upscale and gourmet.  I try to be responsible about how much sugar I eat and when I do it has to be worth it and THIS most definitely is worth every calorie!

I was scared to use eggs, but I finally took courage and made it! IT'S DELICIOUS! Big hit! Thank you for sharing this recipe!

I made your cookies and cream ice cream yesterday (huge hit) and made this one two days prior.  I've never had lavender ice cream before and wasn't entirely sure what to expect.  It was such a pleasant surprise!  The honey and lavender together are simply beautiful.  Such a lovely sweet and floral flavors, it was like something you'd get in a very upscale cafe.  I will definitely make this again!

This was sooooo delicious!  The texture is so perfectly creamy and the flavor just WOW!

This was INCREDIBLE!  The flavor is so vibrant and delicious!

The fragrant and floral flavors of lavender and pure honey make this easy Lavender Ice Cream recipe delightfully refreshing.

lavender

salt

purple food coloring

Freeze your ice cream maker according to the...

Freeze your ice cream maker according to the manufacturer’s instructions. 

In a medium saucepan set over medium heat,...

In a medium saucepan set over medium heat, combine all of the ingredients (cream, milk, honey, lavender, salt, and food coloring, if using). Bring the mixture to a simmer and cook until the honey has dissolved– about 2 minutes.

Remove the pan from the heat and cover...

Remove the pan from the heat and cover with a tight-fitting lid. Allow the mixture to steep at room temperature for 30 minutes. 

After 30 minutes, strain the ice cream base...

After 30 minutes, strain the ice cream base through a fine-mesh sieve to remove the lavender. Press down gently on the lavender to extract as much flavor as possible. 

Cover the ice cream base with plastic wrap...

Cover the ice cream base with plastic wrap and place it in the fridge until well chilled– at least 2 hours, but up to overnight. 

Once the mixture is chilled, pour it into...

Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency– in my Kitchenaid Ice Cream Attachment this took about 15 minutes. 

Transfer the soft-serve ice cream to a loaf...

Transfer the soft-serve ice cream to a loaf pan and wrap it tightly with plastic wrap. Freeze for an additional 8 hours, or until the cream is set. The honey softens the ice cream so make sure to chill it at least 8 hours before scooping! 

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