Name: Honey Lavender Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 6 h 30 min
Cuisine: French-American
Ingredients: 2 cups heavy cream; 1 cup whole milk; ½ cup honey; 2 tablespoons dried culinary lavender; 5 large egg yolks; ¼ tsp vanilla extract

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A sophisticated and refreshing dessert that intertwines delicate floral lavender with rich, smooth honey sweetness. I adore how it brings a gourmet twist to traditional ice cream, perfect for celebrations or a delightful indulgence.

Honey Lavender Ice Cream

Why You’ll Love This Recipe

I’m drawn to this ice cream because it balances light floral aromatics with creamy richness. The honey lends natural sweetness without overpowering, while the lavender adds an elegant, aromatic flair. It’s a refined treat that feels special but is surprisingly easy to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup whole milk
½ cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
¼ tsp vanilla extract

directions

Infuse lavender: I combine heavy cream, milk, and dried lavender in a saucepan. I bring it to a gentle simmer, then remove it from heat and steep the lavender for 20 minutes.
Strain and reheat: After steeping, I strain out the lavender and return the liquid to low heat until warm.
Whisk yolks: I whisk the egg yolks until fluffy, then gradually whisk in the honey until smooth.
Temper yolks: Slowly, I pour the warm milk mixture into the yolks while whisking constantly to avoid curdling.
Cook custard: I return everything to the pan and cook over medium heat, stirring until the custard coats the back of a spoon (170–175 °F), but not boiling.
Chill: After removing from heat, I stir in vanilla, pour into a bowl, cover with plastic wrap on the surface, and refrigerate for at least 4 hours or overnight.
Churn: When chilled, I churn the custard in an ice cream maker until it reaches soft‑serve consistency.
Freeze: I transfer the churned ice cream to an airtight container, press plastic wrap on top, seal the lid, and freeze for at least 2 hours before serving.

Servings and timing

Prep Time: 10 minutes
Infusion + cooking: ~30 minutes
Chill time: 4 hours to overnight
Churn & freeze: 25 minutes churn + 2 hours freeze
Total Time: Approx. 6½ hours (mostly hands-off)
Servings: About 1 quart (4–6 servings)

variations

I lighten it by swapping half the heavy cream with full‑fat coconut milk or half‑and‑half.
I add a swirl of blueberry or lavender honey during the last minutes of churning for a pretty, flavorful ribbon.
I occasionally stir in chopped candied lemon peel or crystallized lavender for chewy texture.

storage/reheating

I store it in an airtight, freezer‑safe container with plastic wrap on the surface and lid sealed tightly.
For best texture, I freeze it in the coldest part of my freezer and enjoy it within 1–2 weeks before it loses creaminess or develops ice crystals.

FAQs

Can I use fresh lavender instead of dried?

I prefer culinary dried lavender for consistent flavor and to avoid adding extra moisture. If using fresh, reduce quantity and dry it well.

My custard won’t thicken—what did I do wrong?

Likely the temperature didn’t reach 170–175 °F. I recommend using a thermometer and stirring continuously to avoid scorching.

Can I make this without an ice cream maker?

Yes! I freeze the custard in a flat dish, stirring vigorously every 30 minutes as it freezes to break ice crystals until smooth.

Can I substitute agave or maple syrup for honey?

Absolutely! I swap maple syrup for a richer taste or agave for a lighter flavor.

How strong is the lavender flavor?

The lavender aroma is gentle and elegant. If I want more floral notes, I steep for 25 minutes or add an extra teaspoon of dried lavender.

Conclusion

I love serving this Honey Lavender Ice Cream when I want a dessert that’s both elegant and comforting. With its creamy texture, gentle floral aroma, and natural honey sweetness, it always feels like a special treat. Whether for a dinner party or a quiet moment of indulgence, this recipe never disappoints.