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Lavender Honey Ice Cream

Updated: Apr 25

Lavender and Honey Ice Cream


Written By Tony Schaffran of Lewis River Lavender

This delightful lavender and honey ice cream has a unique floral aroma and a subtle sweetness that is both refreshing and indulgent. Enjoy on a sunny day or as a special treat anytime.


·        2 cups heavy cream

·        1 cup whole milk

·        3/4 cup granulated sugar

·        2 tablespoons dried culinary lavender buds

·        4 large egg yolks

·        1/4 cup honey (plus extra for drizzling)

·        1 teaspoon pure vanilla extract

·        A pinch of salt


1.     Infuse the Milk and Cream:

o   In a medium saucepan, combine the heavy cream, whole milk, and dried culinary lavender buds. Heat the mixture over medium-low heat, stirring occasionally, until it reaches a temperature of around 170°F (77°C). Be sure not to let it boil.

o   Once it reaches the desired temperature, remove the saucepan from the heat. Let the mixture steep for about 20-30 minutes to allow the lavender to infuse the liquid with its flavor.

2.     Strain the Mixture:

o   After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl to remove the lavender buds. Press down on the lavender buds to extract as much flavor as possible. Discard the lavender buds.

3.     Create an Ice Bath:

o   To cool the lavender-infused cream and milk mixture quickly, prepare an ice bath. Fill a large bowl with ice and water and set the bowl with the strained lavender-infused mixture into the ice bath. Stir occasionally until it cools to room temperature.

4.     Prepare the Egg Yolk Mixture:

o   In a separate bowl, whisk together the egg yolks, granulated sugar, honey, vanilla extract, and a pinch of salt until the mixture is smooth and slightly pale in color.

5.     Combine the Mixtures:

o   Once the lavender-infused cream and milk mixture has cooled to room temperature, slowly pour it into the bowl with the egg yolk mixture, whisking constantly. This process is called tempering and helps prevent the eggs from scrambling.

6.     Cook the Custard:

o   Pour the combined mixture back into the saucepan and heat over medium-low heat. Stir continuously with a wooden spoon or heat-resistant spatula until the mixture thickens and reaches a temperature of around 175°F (80°C). Do not let it boil. You'll know it's done when it coats the back of the spoon, and you can draw a line through it with your finger.

7.     Chill the Custard:

o   Once the custard has thickened, remove it from the heat and let it cool to room temperature. Then, cover the bowl with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

8.     Churn the Ice Cream:

o   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

9.     Transfer and Freeze:

o   Transfer the churned ice cream into an airtight container, drizzling additional honey over the top as desired. Seal the container and freeze for at least 4 hours or until the ice cream is firm.

10. Serve:

o   Scoop your homemade lavender and honey ice cream into bowls or cones, and enjoy! You can drizzle more honey on top for added flavor and garnish with a few fresh lavender buds for a beautiful presentation.

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