Creamy Honey Lavender Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 quart
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 7 hours 20 minutes

Quick Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon dried culinary lavender buds
• 2/3 cup mild honey
• 1/4 cup granulated sugar
• 5 large egg yolks
• 1/8 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Do This

• 1. Freeze your ice cream maker bowl at least 24 hours ahead if your machine requires it.
• 2. Heat cream, milk, lavender, honey, and salt to 165°F, then cover and steep for 20 minutes.
• 3. Whisk egg yolks with sugar, strain the warm lavender dairy, and slowly temper it into the yolks.
• 4. Cook the custard over medium-low heat, stirring constantly, until it reaches 170°F to 175°F.
• 5. Strain, stir in vanilla, cool in an ice bath for 20 minutes, then chill to 40°F for at least 4 hours.
• 6. Churn for 20 to 25 minutes, transfer to a container, and freeze at 0°F for 2 hours before serving.

---

Why You’ll Love This Recipe

• Elegant but easy: The floral lavender flavor tastes special without requiring advanced pastry skills.
• Honey-sweetened and fragrant: Mild honey gives the ice cream a soft, rounded sweetness and a beautifully creamy texture.
• Delicately floral: The lavender is steeped, not stirred in heavily, so the flavor is gentle rather than perfumey.
• Make-ahead friendly: The custard base can be prepared the day before, then churned when you are ready.

Grocery List

• Produce: Fresh edible lavender blossoms, fresh mint, or lemon for optional garnish
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Dried culinary lavender buds, mild honey, granulated sugar, fine sea salt, pure vanilla extract

Full Ingredients

Lavender Honey Custard Base

• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon dried culinary lavender buds, culinary grade only
• 2/3 cup mild honey, such as clover, orange blossom, or wildflower
• 1/4 cup granulated sugar
• 5 large egg yolks
• 1/8 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Optional Finishing Touches

• 1 to 2 teaspoons mild honey, for drizzling
• 1/2 teaspoon dried culinary lavender buds or a few fresh edible lavender blossoms, for garnish
• Fresh mint leaves or finely grated lemon zest, for serving

Step-by-Step Instructions

Step 1: Prepare the equipment

If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning. This equipment-prep time is not included in the total recipe time. Set a fine-mesh strainer over a medium heatproof bowl and prepare an ice bath by filling a large bowl with ice and cold water. The custard will chill more quickly and safely if everything is ready before you start cooking.

Step 2: Steep the lavender in the cream

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tablespoon dried culinary lavender buds, 2/3 cup honey, and 1/8 teaspoon fine sea salt. Warm over medium heat, stirring often, until the honey dissolves and the mixture reaches 165°F, about 5 to 7 minutes. The dairy should be steaming but not boiling.

Remove the pan from the heat, cover it, and let the lavender steep for exactly 20 minutes. This gives the ice cream a delicate floral flavor without turning bitter or soapy.

Step 3: Whisk the yolks and temper the custard

In a medium bowl, whisk 5 large egg yolks with 1/4 cup granulated sugar for 1 minute, until the mixture looks slightly lighter and smoother. Strain the lavender-infused dairy through the fine-mesh strainer into a heatproof measuring cup or bowl, gently pressing the lavender buds once or twice to release the cream. Do not press hard, as that can make the lavender taste harsh.

If the strained dairy has cooled below 140°F, pour it back into the saucepan and rewarm it gently to 150°F. Slowly drizzle about 1 cup of the warm dairy into the egg yolks while whisking constantly. This gradual step warms the yolks without scrambling them. Once the first cup is incorporated, whisk in the remaining warm dairy.

Step 4: Cook the custard

Pour the tempered custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, making sure to scrape the bottom and corners of the pan. Cook until the custard reaches 170°F to 175°F and lightly coats the back of a spoon, about 5 to 8 minutes. Do not let it exceed 180°F, or the eggs may curdle.

Step 5: Strain, flavor, and chill

Immediately pour the cooked custard through the clean fine-mesh strainer into a clean bowl. Stir in 1 teaspoon pure vanilla extract. Set the bowl into the prepared ice bath and stir the custard occasionally for 20 minutes, until it feels cool to the touch.

Cover the bowl and refrigerate until the custard is fully chilled to 40°F or colder, at least 4 hours. For the smoothest flavor and texture, chill it overnight for 8 to 12 hours.

Step 6: Churn the ice cream

Pour the cold custard into your ice cream maker and churn according to the manufacturer’s directions, usually 20 to 25 minutes. The ice cream is ready to transfer when it looks thick, creamy, and similar to soft serve. If your kitchen is warm, place your storage container in the freezer while the ice cream churns so the finished ice cream does not melt on contact.

Step 7: Freeze until scoopable and serve

Transfer the churned ice cream to a chilled 1-quart freezer-safe container or loaf pan. Smooth the top, press a piece of parchment paper directly against the surface, and cover tightly. Freeze at 0°F for at least 2 hours for a scoopable texture or 4 hours for a firmer set. Let the ice cream sit at room temperature for 5 minutes before scooping. Serve with a light drizzle of honey and a few edible lavender blossoms, if desired.

Pro Tips

• Use culinary lavender only: Do not use decorative lavender, potpourri, or essential oil. Culinary lavender is food-safe and has a cleaner, softer flavor.
• Keep the lavender delicate: For an even subtler flavor, use 2 teaspoons dried culinary lavender instead of 1 tablespoon, or steep for 15 minutes instead of 20 minutes.
• Choose a mild honey: Clover, orange blossom, and light wildflower honey work beautifully. Very dark or strongly flavored honey can overpower the lavender.
• Chill thoroughly before churning: The custard should be 40°F or colder before it goes into the ice cream maker. A colder base churns smoother and freezes with fewer ice crystals.
• Do not add extra honey without adjusting the recipe: Honey lowers the freezing point, so too much can make the ice cream overly soft.

Variations

• Lemon Honey Lavender Ice Cream: Add 1 teaspoon finely grated lemon zest to the cream while steeping the lavender. Strain it out with the lavender buds for a bright, clean finish.
• Vanilla Bean Lavender Ice Cream: Add the seeds from 1/2 vanilla bean to the cream mixture before heating, then reduce the vanilla extract to 1/2 teaspoon.
• Blueberry Lavender Swirl: After churning, layer the ice cream with 1/2 cup thick chilled blueberry compote in the storage container and gently ripple it with a knife before freezing.

Storage & Make-Ahead

The cooked custard base can be made up to 24 hours ahead and kept covered in the refrigerator at 40°F or colder before churning. Once churned and hardened, store the ice cream in an airtight freezer-safe container with parchment pressed directly against the surface. It is best enjoyed within 2 weeks for the creamiest texture and freshest floral flavor, though it will keep for up to 1 month. If the ice cream becomes very firm, let it rest at room temperature for 5 to 10 minutes before scooping. Do not refreeze fully melted ice cream.

Nutrition (per serving)

Calories: 367 kcal | Carbs: 33g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Fiber: 0g | Sugar: 32g | Sodium: 75mg | Cholesterol: 186mg