Lavender Honey Ice Cream recipe

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Ingredients

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

Nutrition Info

697.7 calories
carbohydrate: 52.9 g
cholesterol: 278.4 mg
fat: 53.5 g
fiber: 0.3 g
protein: 7.6 g
saturatedFat: 32.5 g
servingSize: -
sodium: 180.6 mg
sugar: 46.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart 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 1 cup 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 175 degrees F (80 degrees 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 custard 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.

Recipe Yield

4 servings

Recipe Note

A sweet homemade ice cream is good for any hot summer day!

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