Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, heavy cream, and dried culinary lavender buds. Heat the mixture gently over medium-low heat until it's steaming but not boiling. Once steaming, remove the saucepan from the heat, cover it, and let it steep for at least 20-30 minutes to allow the lavender to infuse its flavor into the dairy. The longer it steeps, the stronger the lavender essence will be.1 cup whole milk, 2 cups heavy cream, 3 tablespoons dried culinary lavender buds
- While the cream is infusing, whisk together the granulated sugar and egg yolks in a separate medium bowl until they are pale yellow and slightly thickened. This is the base for your rich custard.3/4 cup granulated sugar, 6 large egg yolks
- After the lavender has infused, strain the milk and cream mixture through a fine-mesh sieve into a clean bowl or pitcher, pressing gently on the lavender buds to extract as much liquid as possible. Discard the lavender buds. Slowly and gradually, ladle about half a cup of the warm, lavender-infused milk mixture into the egg yolk and sugar mixture while whisking constantly. This process, called tempering, gently raises the temperature of the egg yolks without scrambling them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining infused milk. Return the saucepan to the stove over medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. You can test this by drawing a line through the custard with your finger; if the line holds, it's ready. Do not let the mixture boil, as this will curdle the eggs. This usually takes about 5-8 minutes.
- Remove the saucepan from the heat. Stir in the honey, vanilla extract, and a pinch of salt until fully combined and smooth. The honey will dissolve into the warm custard. For optimal ice cream texture, it's crucial to chill the base thoroughly. Pour the custard into a clean bowl, cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until it is very cold.1/4 cup honey, 1 teaspoon vanilla extract, 1 pinch salt
- Once the custard base is thoroughly chilled, it’s time to churn. Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. Freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
To ensure your Homemade Honey Lavender Ice Cream maintains its delightful texture and flavor, proper storage is key. When storing leftovers, transfer the ice cream to an airtight, freezer-safe container. For best results, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming, keeping your ice cream creamy. Properly stored, homemade ice cream generally stays fresh and delicious for about 1-2 weeks in the freezer. There is no reheating necessary for ice cream; it is meant to be enjoyed cold and firm. If the ice cream has become too hard to scoop, allow it to sit at room temperature for 5-10 minutes to soften slightly before serving.
