Description
A delightful and creamy lavender honey ice cream that combines the floral notes of lavender with the sweetness of honey.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried culinary lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and honey. Heat over medium heat, stirring occasionally until the honey is fully dissolved and the mixture is warm but not boiling.
- Remove the saucepan from heat and add the dried lavender. Cover and let steep for 30 minutes to infuse the flavors.
- After steeping, strain the mixture through a fine mesh sieve into a large bowl to remove the lavender buds.
- Stir in the vanilla extract, salt, and lemon juice until well combined.
- Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
- For a creamier texture, allow the ice cream to sit at room temperature for about 10 minutes before scooping.
- You can substitute agave syrup for honey for a vegan option.
- For added flavor, consider mixing in crushed cookies or fresh berries before freezing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg