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Honey Lavender Ice Cream
Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
Cook's Notes
The lavender can be omitted from the recipe or replaced with a vanilla bean.
Gallery
Honey Lavender Ice Cream
Recipe Summary
Yield: Makes about 1 quart
Gallery
Honey Lavender Ice Cream
Honey Lavender Ice Cream
Honey Lavender Ice Cream
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 2 cups whole milk
- 1/4 cup dried lavender
- 1/3 cup honey
- 5 large egg yolks
- 1/4 cup sugar
- 1 cup heavy cream
Directions
In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.
Cook's Notes
The lavender can be omitted from the recipe or replaced with a vanilla bean.
Cook’s Notes
The lavender can be omitted from the recipe or replaced with a vanilla bean.
Reviews (7)
Add Rating & Review
270 Ratings
5 star values:
51
4 star values:
48
3 star values:
99
2 star values:
54
1 star values:
18
Reviews (7)
Add Rating & Review
270 Ratings
5 star values:
51
4 star values:
48
3 star values:
99
2 star values:
54
1 star values:
18
Add Rating & Review
270 Ratings
5 star values:
51
4 star values:
48
3 star values:
99
2 star values:
54
1 star values:
18
270 Ratings
5 star values:
51
4 star values:
48
3 star values:
99
2 star values:
54
1 star values:
18
270 Ratings
5 star values:
51
4 star values:
48
3 star values:
99
2 star values:
54
1 star values:
18
- 5 star values:
- 51
- 4 star values:
- 48
- 3 star values:
- 99
- 2 star values:
- 54
- 1 star values:
- 18
Martha Stewart Member
Rating: Unrated
09/11/2017
I make a lot of ice cream and made some changes to resemble my usual recipes. I steeped the Lavender in one cup of milk not two it tones down the Lavender flavor. Changed the recipe to two cups of Whipping cream and one cup of whole milk. Adding one cup of the cream in the custard stage. I also used lavender honey in this recipe. Which I felt tied everything together better and is less strong than clover honey. Lastly I used a Tbsp of honey brandy before adding the mixture to my ice-cream maker to help keep the ice cream from icing. Otherwise this recipe is perfect!
Martha Stewart Member
Rating: 4 stars
10/15/2013
I actually enjoyed the lavender flavor. Maybe others are a bit more sensitive than I am or they left it steeping longer than directed. I think the honey flavor was a bit strong, but clover honey does tend to be a bit strong in flavor and that's what I used. It was a bit on the sweet side but I figured I could just serve it like gelato because a little goes a long way. I also used nonfat milk instead of whole because that's what I had and it still came out delicious.
Martha Stewart Member
Rating: Unrated
07/15/2013
Something is very wrong with this recipe. I followed it exactly but the taste of lavender was SO strong it was unedible. The taste of honey was also too strong. If I make it again I will put half the lavender and the honey.
Martha Stewart Member
Rating: Unrated
08/19/2012
I have just made the most delicious ice cream using this recipe.... Instead of using dried lavender, I added Culinary Lavender oil and was able to balance the strength of the lavender oil by adding small amounts and tasting.. This recipe will be added to my favourites.. ::O)
Martha Stewart Member
Rating: Unrated
10/13/2010
Perhaps I kept the lavender in the milk for too long, but the lavender flavor was overwhelming. Next time I will strain them quicker.
Martha Stewart Member
Rating: Unrated
07/18/2010
Being a huge fan of lavender, I could not be more pleased with this ice cream. It had a wonderful lavender taste. I made lavender cookies and turned them into honey lavender ice cream sandwiches. Delicious on a hot summer day!
Martha Stewart Member
Rating: Unrated
09/08/2008
I was surprised that even my young grandchildren liked this unusual ice cream enough to want seconds.
Martha Stewart Member
Rating: Unrated
09/11/2017
I make a lot of ice cream and made some changes to resemble my usual recipes. I steeped the Lavender in one cup of milk not two it tones down the Lavender flavor. Changed the recipe to two cups of Whipping cream and one cup of whole milk. Adding one cup of the cream in the custard stage. I also used lavender honey in this recipe. Which I felt tied everything together better and is less strong than clover honey. Lastly I used a Tbsp of honey brandy before adding the mixture to my ice-cream maker to help keep the ice cream from icing. Otherwise this recipe is perfect!
Rating: Unrated
Rating: 4 stars
10/15/2013
I actually enjoyed the lavender flavor. Maybe others are a bit more sensitive than I am or they left it steeping longer than directed. I think the honey flavor was a bit strong, but clover honey does tend to be a bit strong in flavor and that's what I used. It was a bit on the sweet side but I figured I could just serve it like gelato because a little goes a long way. I also used nonfat milk instead of whole because that's what I had and it still came out delicious.
Rating: 4 stars
Rating: Unrated
07/15/2013
Something is very wrong with this recipe. I followed it exactly but the taste of lavender was SO strong it was unedible. The taste of honey was also too strong. If I make it again I will put half the lavender and the honey.
Rating: Unrated
08/19/2012
I have just made the most delicious ice cream using this recipe.... Instead of using dried lavender, I added Culinary Lavender oil and was able to balance the strength of the lavender oil by adding small amounts and tasting.. This recipe will be added to my favourites.. ::O)
Rating: Unrated
10/13/2010
Perhaps I kept the lavender in the milk for too long, but the lavender flavor was overwhelming. Next time I will strain them quicker.
Rating: Unrated
07/18/2010
Being a huge fan of lavender, I could not be more pleased with this ice cream. It had a wonderful lavender taste. I made lavender cookies and turned them into honey lavender ice cream sandwiches. Delicious on a hot summer day!
Rating: Unrated
09/08/2008
I was surprised that even my young grandchildren liked this unusual ice cream enough to want seconds.
All Reviews for Honey Lavender Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Honey Lavender Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
