Honey-Lavender Ice Cream

We used culinary grade lavender when making our smooth and creamy Honey-Lavender Ice Cream.

  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 6

Ingredients

4
cups whole milk
1
tablespoon dried lavender*
6
egg yolks
1
cup sugar
1/3
cup honey

  • 1 In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil). Remove from heat; let stand at least 15 minutes.
  • 2 In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Add honey; beat until blended.
  • 3 Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.
  • 4 Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer’s directions.

Expert Tips

*Purchase culinary grade lavender for this recipe to ensure it’s safe for consumption.

Garnish ice cream with a sprinkle of extra lavender for a pretty presentation.

Make sure the ice cream mixture is completely cold before adding to the ice-cream freezer.