Description
A creamy, dreamy honey lavender ice cream that elevates traditional desserts with its unique floral notes and rich sweetness.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup egg yolks (about 4 large yolks)
Instructions
- Combine heavy cream, whole milk, honey, dried lavender, and salt in a saucepan. Heat until simmering, then remove from heat and steep for 15-20 minutes.
- Whisk egg yolks in a separate bowl until creamy, then slowly pour in the warm cream mixture, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring until thickened.
- Strain the mixture through a fine sieve into a clean bowl, then stir in vanilla extract and cool in the refrigerator for 3-4 hours.
- Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze the ice cream for at least 4 hours before serving.
Notes
Make-ahead by preparing the base a day prior. For a no-machine method, freeze and stir the mixture every 30 minutes until creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 130mg