Indulge in a serene and sophisticated dessert with Honey Lavender Ice Cream. This creamy, aromatic ice cream marries the subtle floral notes of lavender with the rich sweetness of honey, creating a refreshingly unique treat that’s perfect for warm days or elegant gatherings.
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
1 teaspoon vanilla extract
Directions:
Infuse the Cream: In a medium saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat over medium until the mixture begins to simmer. Remove from heat, cover, and let the lavender steep for 15-20 minutes.
Strain the Lavender: Strain the lavender from the cream mixture and discard. Return the infused cream to the saucepan and gently reheat until warm.
Prepare the Egg Yolks: Whisk the egg yolks in a separate bowl until light and slightly thickened. Gradually add the warm cream mixture, whisking constantly to avoid curdling.
Cook the Custard: Pour the egg and cream mixture back into the saucepan. Cook over medium-low heat, stirring constantly until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Avoid boiling.
Chill the Custard: Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin), and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze and Serve: Transfer to a lidded container and freeze for at least 2 hours to firm up. Scoop and serve this delightful Honey Lavender Ice Cream for a refreshing treat.
Serving Tips:
Serve at the Right Temperature: Honey Lavender Ice Cream is best served slightly softened. After freezing, let it sit at room temperature for about 5-10 minutes before scooping to achieve the perfect creamy consistency.
Use a Warm Scoop: To make scooping easier, dip your ice cream scoop in warm water before serving. This helps the ice cream come out smoothly.
Garnish for Elegance: Enhance the presentation by garnishing with a few fresh lavender sprigs or a drizzle of honey. This adds a touch of sophistication and highlights the flavor profile of the ice cream.
Pair with Light Desserts: Serve with light, complementary desserts like shortbread cookies or fresh berries to balance the rich and floral flavors.
Storage Tips:
Keep it Covered: Store Honey Lavender Ice Cream in an airtight, lidded container to prevent ice crystals from forming and to maintain freshness.
Freeze Properly: Ensure the ice cream is placed in the coldest part of your freezer to maintain its texture. A temperature of 0°F (-18°C) or lower is ideal.
Avoid Frequent Thawing: Minimize the number of times the ice cream is removed from the freezer to prevent it from melting and refreezing, which can affect the texture.
Use Within a Few Weeks: For the best quality, enjoy your ice cream within 1-2 weeks of making it. While it can be stored for up to a month, the texture and flavor are best within the first couple of weeks.
Revive Texture: If the ice cream becomes too hard or icy, let it sit at room temperature for a few minutes to soften before serving. If necessary, you can also stir it gently to restore its creamy consistency.
Related Recipes:
- Lavender and Blueberry Cheesecake Bars
- Lemon Lavender Sandwich Cookies
- Honey Lavender White Chocolate Truffles
FAQs:
Can I use fresh lavender instead of dried lavender?
Yes, you can use fresh lavender, but it’s important to use it in moderation as fresh lavender can be more potent. Use about 1 tablespoon of fresh lavender buds in place of the 2 tablespoons of dried lavender. Be sure to strain out the lavender thoroughly after steeping to avoid any unwanted texture in the ice cream.
What can I use if I don’t have an ice cream maker?
If you don’t have an ice cream maker, you can still make Honey Lavender Ice Cream using a no-churn method. Pour the chilled custard into a lidded container and freeze it. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals until it reaches the desired consistency. This may take 2-3 hours.
How long can I store Honey Lavender Ice Cream in the freezer?
Honey Lavender Ice Cream can be stored in the freezer for up to 1-2 months. For the best texture and flavor, try to enjoy it within the first couple of weeks. Ensure it is stored in an airtight container to prevent freezer burn and maintain its creamy texture.
Can I make Honey Lavender Ice Cream dairy-free or low-sugar?
Yes, you can modify the recipe to suit dietary preferences. For a dairy-free version, substitute the heavy cream and whole milk with coconut milk, almond milk, or any other plant-based milk. For a lower sugar option, reduce the amount of honey or use a sugar substitute. Keep in mind that these changes may affect the texture and flavor of the ice cream.
Conclusion:
Honey Lavender Ice Cream offers a unique and luxurious treat with its delicate floral notes and rich honey sweetness. Perfect for both casual enjoyment and elegant occasions, this creamy dessert is sure to impress. Enjoy it as a refreshing summer delight or a sophisticated after-dinner indulgence.
📖 Recipe:
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Honey Lavender Ice Cream
- Total Time: 4 hour 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the sophisticated flavors of Honey Lavender Ice Cream, a creamy and aromatic treat that blends floral lavender with the natural sweetness of honey. Perfect for a refreshing summer dessert or an elegant after-dinner treat, this homemade ice cream is both luxurious and easy to make, offering a delightful twist on traditional flavors.
Ingredients
2 cups heavy cream
1 cup whole milk
1/2 cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
1 teaspoon vanilla extract
Instructions
- Infuse the Cream: In a medium saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat over medium until the mixture just begins to simmer. Remove from heat, cover, and let steep for 15-20 minutes.
- Strain the Lavender: Strain out the lavender from the cream mixture and discard. Return the infused cream to the saucepan and reheat until warm.
- Prepare the Egg Yolks: Whisk egg yolks in a bowl until light and slightly thickened. Gradually add the warm cream mixture to the egg yolks, whisking constantly to avoid curdling.
- Cook the Custard: Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly until thickened (about 5-7 minutes). Do not let it boil.
- Chill the Custard: Remove from heat, stir in vanilla extract, and refrigerate covered for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
- Freeze and Serve: Transfer to a lidded container and freeze for at least 2 hours to firm up. Serve and enjoy!
Notes
For a stronger lavender flavor, let the lavender steep longer or use more dried lavender, but be cautious as it can become overpowering.
If you don’t have an ice cream maker, use the no-churn method by stirring the mixture every 30 minutes during freezing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
