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Dessert

Homemade Lavender Honey Ice Cream

Made with just a few easy ingredients, this lavender honey recipe comes together with minimal effort and maximum flavor! This homemade ice cream is naturally sweetened with honey which pairs perfectly with dried lavender. The result is a creamy, floral, aromatic ice cream that tastes better than anything you'd find at the grocery store.
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Prep Time15 minutes
Cook Time30 minutes
Total Time6 hours 45 minutes

Equipment

INGREDIENTS

  • 1 2/3 c milk
  • 1 2/3 c heavy cream
  • 1 tbsp dried lavender (use organic, food-grade lavender)
  • 1/2 c honey
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3 egg yolks (room temperature)
Toffee Bits (Optional)
  • 4 tbsp unsalted butter
  • 1/2 c light brown sugar
  • Pinch of salt

INSTRUCTIONS

  • Clip a candy thermometer to the side of a medium pan.
  • In a medium saucepan, heat the milk, cream, honey, over medium-high heat for 5-10 minutes until it starts to simmer.
    If you’re using a candy thermometer, the mixture should reach 110 F.
  • Remove the pan from heat, and add in the lavender. Cover and steep for 30 minutes.
    I added the lavender to a tea ball to keep them contained to one place, but you can just stir in the leaves if you don't have a tea ball.
  • Remove the tea ball, or strain out the lavender.
  • Return the pan to heat, and bring the temperature up to 110 F again, and remove the pan from heat to cool slightly.
  • Meanwhile, place the egg yolks in a small bowl. Slowly whisk in about 1/2 c of the milk mixture to temper the egg yolks until the yolk mixture is smooth and uniform.
  • Pour the yolk mixture into the pan with the milk, whisking until combined.
  • Return the pan to medium heat and, stirring continuously, cook the mixture for about 10 minutes, until the mixture thickens slightly.
    The temperature should reach 165 F.
  • Remove the pan from heat. Stir in the vanilla and salt.
  • Pour the ice cream mixture through a strainer and into a large heat-safe bowl. Allow to cool slightly before covering and transferring to the fridge.
  • Chill the mixture for at least 6 hours, or overnight.
  • When ready to make ice cream, pour the mixture into an ice cream maker and churn according to manufacturer instructions. Mine turned into smooth, fluffy ice cream in about 20 minutes!
  • Enjoy immediately if you prefer a soft-serve consistency, or transfer the ice cream to freezer-safe containers and freeze for a scoopable ice cream.
Toffee Bits (Optional)
  • Line a small baking sheet with parchment paper, and set aside.
  • Clip a candy thermometer to the side of a medium pan.
  • Melt the butter in the pan over medium heat.
  • Stir in the sugar and salt, and whisk continuously for at least one minute until smooth. The sugar will look like it doesn't want to incorporate at first, but just keep whisking!
  • Continue stirring the mixture constantly until it reaches 300 F. This will take about 10 mins.
  • Once it reaches 300 F, immediately pour the mixture onto the baking pan, and use an offset spatula to spread it into a thin layer. The mixture does not need to cover the entire pan.
  • Let cool completely.
  • Once cooled, break the toffee into small pieces, and mix into your ice cream!
    I like to layer the ice cream pints with ice cream, and then toffee bits, and then stir them together to incorporate them.
  • Store leftover toffee in an airtight container, at room temperature and out of direct sunlight, for up to one month.