Honey-Lavender Ice Cream

honey-lavender ice cream Dessert
Honey-Lavender Ice Cream
  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 6

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

Paula Jones
Updated April 4, 2012


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


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  • 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.

  • *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.

No nutrition information available for this recipe

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