Honey Lavender Ice Cream Recipe
This Honey Lavender Ice Cream recipe combines the floral notes of dried lavender with the natural sweetness of honey for a delicate and creamy frozen treat. Infused in half and half, this mixture is then blended with sweetened condensed milk and vanilla before churning to a smooth finish. It’s a perfect dessert for those seeking a sophisticated twist on classic ice cream.
- Prep Time: 15 minutes plus 8 hours chilling
- Cook Time: 0 minutes (brief simmer and no actual cooking time)
- Total Time: 8 hours 15 minutes plus freezing time
- Yield: Approximately 1 quart (4 servings)
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Infusion
- 1/3 cup honey
- 1 tablespoon dried lavender flowers
- 1 quart half and half
Ice Cream Base
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- Optional: violet gel food coloring
Instructions
- Infuse Lavender in Half and Half: In a medium saucepan, combine the honey, dried lavender flowers, and half and half. Bring the mixture to a gentle simmer over medium heat, making sure not to boil, then remove from heat.
- Steep and Strain: Cover the saucepan and allow the mixture to steep for 15 minutes to infuse the lavender flavor. After steeping, strain the mixture through a fine sieve to remove the lavender flowers and any solids.
- Chill Mixture: Refrigerate the strained infusion until it is completely cold, which typically takes 8 hours or overnight.
- Combine Ingredients: In a medium bowl, whisk the cold lavender and honey infused half and half with the sweetened condensed milk, vanilla extract, and optional violet gel food coloring until fully incorporated.
- Churn the Ice Cream: Pour the combined ice cream base into your ice cream maker. Follow the manufacturer’s instructions to churn until the ice cream reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm before serving.
Notes
- Make sure to use dried culinary lavender flowers, not lavender intended for potpourri or other uses.
- The violet gel food coloring is optional and purely for aesthetic appeal; omit if you prefer a natural color.
- For best flavor, allow the ice cream to freeze overnight.
- If you don’t have an ice cream maker, you can place the mixture in a shallow pan, freeze, and stir every 30 minutes to break up ice crystals until firm.
Find it online: https://forkvista.com/honey-lavender-ice-cream-recipe/
