Lavender honey ice cream

    4 hours 30 min

    Lavender flowers add a gourmet touch to this homemade ice cream, sweetened with honey instead of sugar, that's perfect for summer parties.

    6 people made this

    Serves: 4 

    • 500ml whipping cream
    • 250ml single cream
    • 160ml honey
    • 2 tablespoons dried lavender flowers
    • 2 eggs
    • 1/8 teaspoon salt

    Prep:10min  ›  Cook:15min  ›  Extra time:4hr5min  ›  Ready in:4hr30min 

    1. Heat whipping cream, single cream, honey and lavender flowers in a heavy saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
    2. Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
    3. Whisk eggs and salt together in a bowl. Whisk in 250ml of the hot cream in a slow stream.
    4. Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 80 C on an instant-read thermometer, about 5 minutes.
    5. Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
    6. Freeze the mixture in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

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    Reviews in English (2)


    The consistency was absolutely perfect, and the recipe is easy enough for a first time ice cream maker like myself. I used fresh lavender instead of dried though - for anyone else who decides to do the same, cut down to a teaspoon or two.  -  18 Jul 2018  (Review from Allrecipes US | Canada)


    SO SO SO good! I've made my fair share of ice cream and this is up there with the most amazing consistencies I've come across. Smooth, creamy, and wonderful. The flavor is close to perfection but it really is screaming for the addition of a little bit of vanilla at the end. I will definitely be keeping this recipe in my back pocket!  -  10 Jun 2018  (Review from Allrecipes US | Canada)