Silky Lavender Honey Ice Cream

As the warm summer days approach, nothing beats the delightful experience of indulging in a homemade ice cream that awakens the senses. One such exquisite treat is Silky Lavender Honey Ice Cream, a culinary masterpiece that combines the floral notes of lavender with the rich sweetness of honey, creating a creamy and refreshing dessert perfect for any occasion. This unique ice cream not only satisfies your sweet cravings but also introduces you to the delicate world of floral flavors, making it a standout dish in the realm of frozen desserts.

Experience the essence of summer with Silky Lavender Honey Ice Cream, a delightful homemade treat that marries the floral charm of lavender with the sweet richness of honey. This creamy, refreshing dessert is not only a feast for the palate but also a visual delight, perfect for impressing guests or indulging on a cozy afternoon. Our article guides you step-by-step through selecting top-quality ingredients, mastering preparation techniques, and achieving the ideal texture. Enjoy this elegant dessert at any occasion and discover the beauty of floral flavors in your kitchen!

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Ingredients

2 cups heavy cream

1 cup whole milk

3/4 cup honey (preferably raw or local)

1 tablespoon dried culinary lavender

5 large egg yolks

1 teaspoon pure vanilla extract

A pinch of salt

Optional for garnish: additional dried lavender, honey drizzle, or edible flowers

Instructions

Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender. Heat the mixture over medium-low heat, stirring occasionally until it's just below simmering. Remove from heat and let it steep for about 30 minutes to allow the lavender to infuse its flavor.

Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks together until pale and slightly thickened. This should take about 2-3 minutes.

Temper the Egg Yolks: Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking continuously. This slowly raises the temperature of the yolks and prevents them from scrambling.

Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (around 170°F or until you see bubbles on the edge).

Strain the Mixture: Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds. Stir in the vanilla extract and a pinch of salt.

Chill the Base: Allow the mixture to cool at room temperature for about 30 minutes, then cover with plastic wrap, pressing it directly against the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled.

Churn the Ice Cream: Once the mixture is cold, churn it in your ice cream maker according to the manufacturer's instructions. Generally, this will take about 20-25 minutes until it reaches a soft-serve consistency.

Transfer and Freeze: Transfer the churned ice cream into a lidded container, smooth the top, and place it in the freezer for at least 4 hours to firm up.

Serve: When ready to serve, allow the ice cream to sit at room temperature for a few minutes for easier scooping. Scoop into bowls or cones and garnish with additional dried lavender, a drizzle of honey, or edible flowers for a beautiful finish.

Prep Time: 30 mins | Total Time: 12 hrs | Servings: 6-8 servings