Honey Lavender Ice Cream
This homemade Lavender Honey Ice Cream is a creamy, aromatic treat combining floral lavender with natural sweetness from honey. Perfect for summer, it’s easy to make, high in protein, and freezer-friendly, delivering a sophisticated dessert with minimal effort.
Equipment
- 1 Ice Cream Maker Attachment (for KitchenAid Stand Mixer)
- 1 Candy Thermometer
- 1 Saucepan
- 1 mixing bowl
- 1 Whisk or Stand Mixer
Ingredients
- 2 cups 480 g whole milk
- ½ cup 120 g heavy cream
- 2 tablespoons 3 g dried lavender flowers
- 4 large egg yolks 78 g
- ¼ cup 45 g granulated sugar
- 4 oz 113 g cream cheese, softened
- ½ cup 171 g honey
- ¼ teaspoon 1 g pure vanilla extract
- A pinch of salt
Instructions
- Infuse the Lavender Milk: Start by placing the dried lavender flowers in a spice bag or a fine mesh tea infuser. This will help easily remove the lavender later. In a medium saucepan, combine the whole milk and heavy cream over medium heat. Once the mixture starts to steam and small bubbles appear around the edges, turn off the heat and immerse the lavender bag. Let it steep for 5–10 minutes. This allows the milk to absorb the delicate floral notes without turning bitter. If you are not using a spice bag, you can strain the mixture later to remove the flowers.
- Prepare the Egg Mixture: While the milk is steeping, take a large mixing bowl or the bowl of a stand mixer and add the egg yolks. Using a whisk or the mixer on low speed, beat the yolks just until smooth. Gradually sprinkle in the sugar while continuing to whisk. Beat until the mixture becomes lighter in color and slightly fluffy. This step ensures the sugar fully incorporates and the yolks develop a creamy texture that will form the base of your custard.
- Temper the Eggs: Once your lavender-infused milk is ready, it’s important to slowly combine it with the egg mixture to avoid curdling. Bring the milk back to a gentle simmer over low-medium heat. With the mixer on low or using a whisk, pour a few tablespoons of the hot milk into the egg mixture at a time. Stir constantly and allow each addition to incorporate fully before adding more. This gradual warming, known as tempering, ensures a smooth and silky custard.
- Cook the Custard: After tempering, pour the entire egg-milk mixture back into the saucepan. Heat the mixture over medium-low heat, stirring constantly with a heat-resistant spatula or wooden spoon. Cook until the custard thickens enough to coat the back of a spoon. To test, draw a line with your finger through the custard on the spoon; the line should hold without running. Aim for a temperature of 175–180°F (79–82°C), which is perfect for a smooth, safe custard without scrambling the eggs. This should take about 4–5 minutes.
- Incorporate Cream Cheese and Honey: Once the custard is thickened, reduce the heat to low. Add the softened cream cheese in small pieces, stirring constantly until fully melted and smooth. Next, drizzle in the honey, add the vanilla extract, and a pinch of salt. Continue stirring until all ingredients are completely combined and the mixture is glossy and uniform. The cream cheese enriches the ice cream’s texture, while the honey provides a natural, floral sweetness that pairs beautifully with the lavender.
- Cool the Custard: Transfer the custard to a clean bowl and allow it to cool at room temperature for 15–20 minutes. This prevents condensation in the ice cream maker. Once it reaches near room temperature, cover the bowl and refrigerate the mixture for at least 12 hours or overnight. Chilling allows the flavors to meld and ensures the ice cream will churn properly with a creamy, stable texture.
- Churn the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions, ensuring the bowl is fully frozen if required. Pour the chilled custard into the ice cream maker and churn for 15–20 minutes, or until it reaches a soft-serve consistency. During churning, the mixture aerates, becoming light and creamy while evenly distributing the lavender flavor. Taste as it churns to ensure the balance of sweetness and floral aroma is just right.
- Freeze for Firm Texture: Transfer the churned ice cream into an airtight container. To prevent ice crystals from forming on the surface, you can press a piece of plastic wrap directly onto the ice cream before sealing the lid. Freeze for at least 4 hours or until firm. This step ensures that the ice cream sets fully and is scoopable, ready to serve whenever you crave a luxurious homemade dessert.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit for 3–5 minutes at room temperature to soften slightly for easy scooping. Drizzle with extra honey if desired, garnish with a few lavender flowers for a stunning presentation, and enjoy a smooth, aromatic, and creamy dessert that’s perfect for summer afternoons or elegant dinner parties.
Notes
- Soften cream cheese before use: Microwave for 20–30 seconds to make it easier to incorporate into the hot custard, ensuring a smooth, lump-free mixture.
- Chilling the custard: While overnight refrigeration is ideal for flavor development, you can cool the mixture to 39°F (4°C) and churn the same day if you’re short on time.
- Freezing your ice cream maker bowl: Follow the manufacturer’s instructions carefully. For KitchenAid attachments, freeze the bowl for at least 24 hours to guarantee proper texture.
- Preventing ice crystals: Press a layer of plastic wrap directly on the ice cream’s surface before sealing the container for long-term storage.
- Yield: This recipe produces approximately 1.5 quarts (12 scoops) of ice cream, perfect for family gatherings or meal prep.
