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Honey-Lavender Ice Cream

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  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 6
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We used culinary grade lavender when making our smooth and creamy Honey-Lavender Ice Cream.
By Paula Jones
Updated Apr 4, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    *Purchase culinary grade lavender for this recipe to ensure it’s safe for consumption.
  • tip 2
    Garnish ice cream with a sprinkle of extra lavender for a pretty presentation.
  • tip 3
    Make sure the ice cream mixture is completely cold before adding to the ice-cream freezer.


Nutrition Facts are not available for this recipe
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