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You are here: Home / Recipes / Dessert / Honey Lavender Ice Cream

Honey Lavender Ice Cream

July 14, 2018 Updated May 22, 2020 31 Comments

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several scoops of Honey Lavender Ice Cream on a marble board with one cone
When your wonderful neighbor/beekeeper brings you spring honeycomb and lavender is in full bloom AND it just happens to be Bastille day, what do you make?  Honey Lavender Ice Cream, of course.
 
 
Honey Lavender Ice Cream
 
I had to search back several years for my recipe of honey lavender ice cream.  It’s one of my favorite ice cream flavors.  I love the subtle hint of lavender.  Perfect for Bastille day celebrations.
 

 
Honey Lavender Ice Cream
 
Honey is steeped with lavender blossoms that infuse the wonderful but subtle lavender flavor.  The ice cream is made from a cooked custard that is smooth, rich, and so creamy.  I love making small batch ice cream, which makes about 1 quart of the best ice cream you’ll ever have.
 
 
 
Simply, simple recipe.  Use the freshest ingredients you can find.  Support your local dairy and egg farmers.  Local honey is always best.
 
 

If you don’t have fresh lavender, use dried lavender blossoms.  Just make sure the lavender is for culinary use only.

 
 
 
In a small sauce pan, pour add honey and 2 tablespoons lavender blossoms.
 
 
Bring the mixture to a simmer over medium heat.
 
 
Set aside and allow the honey and lavender to steep for 1 hour.
 
 
Pour whipping cream into a large bowl.  Fit the bowl with a mesh strainer.
 
 
Pour the honey, lavender mixture (that has steeped for 1 hour) into the cream.  Set aside.
 
 
 
Pour milk into a medium size saucepan.  Add sugar and salt.  Bring to a simmer.
 
 
In a small bowl, whisk egg yolks.
 
 
Ladle the warmed milk mixture slowly into the beaten egg yolks.  Beat well after each addition.
 
 
 
Return the mixture to the saucepan and continue cooking, over low heat.  Stir with a heatproof rubber spatula, scraping the bottom as you stir.
 
 
Cook mixture until slightly thickened.  Test the mixture by drawing your finger across the spatula.  It should leave a path.
 
 
Pour the thickened mixture through a strainer into the cream/honey mixture.
 
 
Pour mixture through a fine-mesh strainer.
 
 
Stir the cream mixture and cooked custard together.
 
 
Add two more tablespoons of lavender blossoms to this mixture.
 
 
 
Stir to combine.  Cover with plastic wrap and refrigerate overnight.
 
 
Before freezing, Pour them mixture through a strainer to remove lavender blossoms.
 
 
 
Pour into ice cream maker.  Freeze according to manufacture’s directions.  It takes about 25-30 minutes to freeze.
 
 
 
Remove ice cream to a freezer container and freeze for at least 4 hours or overnight.

Honey Lavender Ice Cream

Honey Lavender Ice Cream

Excusez-moi?  Happy Bastille Day!  “Vive la France!”

several scoops of Honey Lavender Ice Cream on a marble board with one cone
4.6 from 5 votes
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Honey Lavender Ice Cream

Creamy ice cream infused with honey and subtle hint of lavender.

Course Dessert
Cuisine American, French
Keyword honey lavender ice cream, ice cream
Prep Time 30 minutes
Cook Time 25 minutes
Chilling 1 day
Total Time 55 minutes
Servings 6 servings
Calories 405 kcal

Ingredients

  • ½ cup honey
  • ¼ cup fresh or dried lavender flowers
  • 1 ½ cups 2 % milk
  • ¼ cup sugar
  • Pinch of salt
  • 1 ½ cups heavy cream
  • 5 large egg yolks

Instructions

  1. Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.


  2. Warm the milk, sugar and salt in a medium saucepan.  


  3. Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the cream.


  4. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

  5. Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add remaining 2 tablespoons of lavender flowers and stir. Cover bowl with plastic wrap and refrigerate overnight.

  6. Before churning the mixture strain again pressing on the lavender flowers to extract their flavor. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Nutrition Facts
Honey Lavender Ice Cream
Amount Per Serving (6 g)
Calories 405 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g75%
Cholesterol 248mg83%
Sodium 58mg2%
Potassium 158mg5%
Carbohydrates 37g12%
Fiber 0g0%
Sugar 34g38%
Protein 5g10%
Vitamin A 1180IU24%
Vitamin C 1.6mg2%
Calcium 151mg15%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Previous years posts:  Don’t forget about these great recipes

July 2017 post:  How to make French Croissants 

July 2016 post:  Strawberry Cherry Coriander Ice Cream

 

 

 

 

 

 
 
 
 
 
 

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Filed Under: Dessert, Ice Cream Tagged With: Dessert, Honey, Ice cream, Lavender

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Reader Interactions

Comments

  1. Kasi says

    December 13, 2020 at 5:33 pm

    Watching It’s COMPLICATED and of course searched for a recipe for the lavender honey ice cream. I have a jar of local lavender honey and am going to try this recipe today. Of course going to adjust a bit, going to leave out the lavender since it is in the honey. Fingers crossed!!!

    Reply
    • Janet Barton says

      December 13, 2020 at 9:01 pm

      Awesome! Please let me know if you love the ice cream.

      Reply
  2. David Ziegler says

    August 6, 2020 at 6:59 pm

    I am going to make this recipe for my dad, who loves honey. Iโ€™m going to leave out the lavender so that the taste is purely honey, and also add a honey swirl throughout the ice cream. I will probably need to reduce the amount of honey in the base due to the swirl. Thanks for the recipe! Iโ€™ll make the actual recipe in a future batch for the well-matched flavor combination.
    (Not shouting. For some reason my comment window is only rendering all-caps. Even tried a copy/paste. Perhaps it gets fixed when I submit?)

    Reply
    • Janet Barton says

      August 10, 2020 at 3:41 pm

      I LOVE the honey swirl. I hope your dad loves it! I’m sorry about the “all caps” on my comment page. I’m trying to fix that. But it does come through normal. Just caps while typing ๐Ÿคท๐Ÿผโ€โ™€๏ธ

      Reply
  3. Jessica says

    June 29, 2020 at 4:57 am

    Would it be possible to make this without an ice cream maker??

    Reply
    • Janet Barton says

      June 29, 2020 at 4:06 pm

      I have never tried it, but it is possible. Try this “freeze and stir” method by David Lebovitz: https://www.davidlebovitz.com/making-ice-crea-1/
      Let me know if you like the method.

      Reply
  4. cheryl wilson says

    September 6, 2016 at 9:14 pm

    I accidentally put all of the 1/4 cup in the honey. Should I proceed without/with adding lavender later?
    If possible to answer asap. Thanks

    Reply
    • Janet Barton says

      September 9, 2016 at 5:59 pm

      I'm so sorry I didn't see your question 3 days ago. I hope you figured out something and yes, I would have just proceeded without adding additional lavender.

      Reply
  5. Sue Griscom says

    July 7, 2016 at 11:37 pm

    Thank you for this wonderful recipe!

    Reply
    • Janet Barton says

      July 8, 2016 at 4:40 am

      Why thank you, Sue, for your kind comment.

      Reply
  6. frances alvarez says

    September 20, 2014 at 1:40 pm

    just made your icecream. excellent!! thank you so much for posting. kudos to ya

    Reply
    • Janet Barton says

      September 21, 2014 at 4:27 am

      Thank you so much for your comments. I really want to make the rose flavored. That sounds AMAZING!

      Reply
  7. frances alvarez says

    September 20, 2014 at 1:36 pm

    hello, I just made a batch of your recipe. Only I doubled it. One for lavender and one with rose petals. amazing!!! thank you sooo much for posting what is an obvious talent and creativity. (the recipe n added bonus pics). Kudos to ya! Frany

    Reply
  8. frances alvarez says

    September 20, 2014 at 1:33 pm

    I just made a batch of your recipe. Only I doubled it. I made one of lavender and one with rose petals. Fantastic. wow… thank you so much for posting your creative work and obvious talent! KUDOS to ya. Frany

    Reply
  9. Joyce says

    June 22, 2014 at 7:01 pm

    I just bought an ice cream maker and am excited to try this recipe. I just wondered, though, if the amount of lavender you use would be different if you used the dried instead of fresh (like with most herbs). I'd like to try this and don't have any lavender. I did find some dried at Marshall's. BTW, I made the the Sticky Coconut Chicken today and WOW, it was wonderful! I absolutely love this site! Thanks! I'm beginning to feel like a gourmet chef!
    Fun!

    Reply
    • Janet Barton says

      June 23, 2014 at 6:32 pm

      I generally use less dried herbs. Try using 2 tablespoons of dried herbs for this recipe. When using dried herbs, just make sure they are for culinary use and not potpourri. Many of the craft stores carry lavender that is scented with perfumes and shouldn't be used for cooking.

      I'm so thrilled you made the sticky chicken. It's such and easy "go to" meal. thanks for commenting.

      Reply
  10. Chris Lowery says

    April 9, 2013 at 3:27 am

    This is one delicious ice cream recipe and the photos are great you also have a skill on photography aside from making delicious ice cream. Thanks for sharing this recipe and hope I can read more recipes from you.

    Reply
    • Janet@simplysogood says

      April 9, 2013 at 3:39 am

      Thanks you, Chris, for such a kind comment. This IS fabulous ice cream and I'm most grateful for the photography compliment. I shot these photo's when I barely knew how to turn on a camera. I'd point, shoot, then pray for success. Have a great day.

      Reply
    • Abi says

      July 8, 2020 at 5:44 pm

      5 stars
      Did a taste test while it was still mixing in the ice cream maker. Yum!!! A bit on the sweet side for me. Has anyone tried without the sugar or with less? How did it turn out?!

      Reply
      • Janet Barton says

        July 8, 2020 at 8:43 pm

        You could try reducing the sugar altogether and just use 1/2 cup honey. Or reduce honey to 1/4 cup.

        Reply
  11. Diana Farrell says

    March 11, 2013 at 10:30 am

    This is one great step-by-step process of making ice cream. Thanks for sharing this wonderful post of yours. Will definitely try this recipe this weekend.

    Reply
  12. Weekend Chef says

    June 23, 2012 at 10:43 am

    Hi, I'm not a huge fan of lavender, but I'll try this using lemon thyme… and top the finished ice cream with raspberries and a drizzle of honey. Janet, I just came across your site today. Wonderful recipes. Thank you for sharing!

    Reply
    • Janet@simplysogood says

      June 24, 2012 at 3:48 am

      That just sounds divine. Let me know how it turns out. I'd love to try that combo myself sometime.

      Reply
  13. Janet@simplysogood says

    December 28, 2010 at 11:12 pm

    I agree with you, Jennifer, the honey flavor is quite strong. If you lessened the honey I think it would bring out the lavender. Either way it's fabulous ice cream. I just LOVE lavender!

    Reply
  14. Jennifer says

    December 28, 2010 at 5:26 am

    My good friend just made a batch of this by my request. My favorite ice cream ever, is this honey lavender ice cream that I could get at the South Pasadena farmers market in California. This came very close, and it was absolutely amazing!! I'm going to buy an ice cream maker just so that i can make it on my own another time. In the end, I will probably put a little less honey, but amazing recipe nonetheless. Thank you!! ๐Ÿ™‚

    Reply
  15. Janet@simplysogood says

    August 11, 2010 at 3:02 pm

    I'm obsessed with lavender as well. I purchased a lavender cookbook. It's awesome. I think the family is tired of eating flowers!

    Reply
  16. kristen says

    August 10, 2010 at 7:12 pm

    we have a lavender vendor at our local farmer's market and i've become obsessed! especially with their lavender honey. I'm definitely going to try this recipe – thanks!

    Reply
  17. Janet@simplysogood says

    August 5, 2010 at 3:53 pm

    Thank you, Laurie. This ice cream is so rich. I couldn't stay away from it. I love the flavors of Lavender. I just bought a lavender cookbook and I'd love to post ALL the recipe, but that might be lavender overkill???

    Reply
  18. Laurie says

    August 4, 2010 at 1:59 am

    Lavender flower lends a wonderful flavor to so many recipes. I am going to have to try this ice cream recipe. I have the same ice cream maker. Beautiful pictures too.

    Reply
  19. Janet@simplysogood says

    July 11, 2010 at 3:57 am

    Why thank you, Damsel.

    Reply
  20. The Damsel In Dis Dress says

    July 10, 2010 at 11:57 pm

    Wow, beautiful photos…looks delicious!

    Reply
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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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