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Lavender Honey Ice Cream

Use a mild flavored honey for this like wildflower or clover; the lighter the color - the milder flavor

  • 2 C Heavy Cream
  • 1/2 C Half-and-half
  • 2/3 C Mild Honey
  • 2 T Dried lavender flowers Take a dried lavender wand and remove the flowers with your hands; they will be brittle
  • 2 Large Eggs
  • 1/8 t Salt
  1. Bring cream, half-and-half, honey, and lavender just to a boil in a 2 quart saucepan over moderate heat; stirring occasionally, then remove from heat. Let steep for 30 minutes.

  2. Pour cream mixture through a fine sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat again until just hot.

  3. Whisk together eggs and salt in a large bowl, then add 1 cup of the hot mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and it registers 170 to 175 degrees on instant read thermometer, about 5 minutes. Do not let boil!

  4. Pour custard into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours, but preferably overnight.

  5. Freeze custard in ice cream maker. Transfer mixture into an air tight container and place in freezer to harden.