Honey lavender ice cream
Honey lavender ice cream is a creamy, naturally colored and sweetened spring and summer delight. With this recipe you’ll learn how to make a delectable old fashioned honey lavender ice cream sundae that’s sure to satisfy your inner garden fairy.
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Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- ¾ cup honey
- 2 tablespoons dried culinary lavender
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
Instructions
- Add all ingredients two a small sauce pan
- On low heat, mix consistently, and slowly simmer and mix for twenty minutes.
- If desired, sieve ingredients into a heat proof container. I personally leave my lavender flowers in.
- Let mixture cool for at least two hours.
- Mix cooled mixture. Add custard to ice cream maker and churn according to manufactuer's recommendations. Ours churns for twenty minutes. Ice cream should double in volume and be solid, but soft when done.
- Add mixture to an air tight, sealable container and freeze for at least three hours before serving.
Notes
Notes about tempering and the custard:
Tempering is the process of slowly bringing two liquids to the same temperature before blending them together. Many homemade ice cream recipes use a tempering method because dairy can become curdled and eggs can bind if cold liquid touches warm liquid. If you are in a place in the world where you store your eggs and fresh milk in the refrigerator, and are starting with cold ingredients - there is no need to temper the eggs and milk. Here is how to temper your milk and eggs.
If you're making this recipe from a place in the world where you keep your eggs and cream stored in the fridge, there is no need to temper the eggs as long as you're whisking consistently.
If you keep either your eggs at room temperature but your milk in the refrigerator, you will want to temper your eggs.
If you keep your milk at room temperature (UHT) but store eggs in the refrigerator, you will want to temper your eggs.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 199mg | Sugar: 20g
Servings: 6 servings (2 scoops each)
Calories: 233kcal