Ingredients
Equipment
Method
Infuse the dairy:
- Combine the heavy cream, whole milk, and dried culinary lavender in a medium saucepan. Heat over medium-low heat until hot and steaming, but do not boil. Remove from the heat and let steep for about 5–8 minutes, tasting carefully to ensure the lavender flavor remains delicate rather than overpowering. Strain through a fine-mesh sieve and discard the lavender.
Whisk the egg yolks and sugar:
- In a separate bowl, whisk the egg yolks and granulated sugar until smooth and slightly lighter in color.
Temper the eggs:
- Slowly pour about ½ cup of the warm lavender-infused dairy into the egg mixture while whisking constantly. Gradually whisk in more of the warm dairy until the egg mixture is thoroughly warmed.
Cook the custard:
- Pour the tempered egg mixture back into the saucepan. Cook over low to medium-low heat, stirring constantly, until the custard thickens enough to lightly coat the back of a spoon. If using a thermometer, aim for approximately 170–175°F (77–79°C). Do not allow the custard to boil.
Add the flavorings:
- Remove the custard from the heat. Stir in the honey, vanilla extract, and salt until completely combined.
Strain:
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any tiny pieces of cooked egg or remaining lavender particles.
Chill:
- Cover the custard and refrigerate until completely cold, preferably for at least 6 hours or overnight.
Churn:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually until it reaches a thick, soft-serve-like consistency.
Freeze:
- Transfer the churned ice cream to a freezer-safe airtight container. Smooth the surface, press parchment paper or freezer-safe plastic wrap directly against the ice cream if desired, cover tightly, and freeze for at least 3–4 hours, or until firm.
Serve:
- Let the ice cream sit at room temperature for about 5–10 minutes before scooping if it is very firm. Serve with a delicate honey drizzle, a few culinary lavender buds, fresh berries, toasted pistachios, or shortbread cookies if desired.
Notes
Use culinary lavender only. Do not use lavender intended solely for decoration, fragrance, or crafts.
Lavender is potent, so avoid adding more than recommended unless you specifically want a stronger floral flavor.
A mild honey works particularly well because it complements rather than overwhelms the lavender.
For the smoothest texture, chill the custard thoroughly before churning.
Straining the custard is highly recommended because it removes any small pieces of cooked egg and excess lavender.
Homemade ice cream can become quite firm in the freezer. Allow it to sit at room temperature for several minutes before scooping.
Store tightly covered in the freezer and enjoy within approximately 1–2 weeks for the best texture and flavor.
For a refreshing variation, add a little finely grated lemon zest to the dairy while infusing, then strain it out before making the custard.
Lavender is potent, so avoid adding more than recommended unless you specifically want a stronger floral flavor.
A mild honey works particularly well because it complements rather than overwhelms the lavender.
For the smoothest texture, chill the custard thoroughly before churning.
Straining the custard is highly recommended because it removes any small pieces of cooked egg and excess lavender.
Homemade ice cream can become quite firm in the freezer. Allow it to sit at room temperature for several minutes before scooping.
Store tightly covered in the freezer and enjoy within approximately 1–2 weeks for the best texture and flavor.
For a refreshing variation, add a little finely grated lemon zest to the dairy while infusing, then strain it out before making the custard.