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Honey Lavender Ice Cream brings together the delicate flavor of springtime lavender and the mellow sweetness of honey in one creamy frozen treat. This recipe is my go-to when I want something elegant yet simple enough for a relaxing afternoon dessert. Whether you are making it for a special gathering or just to treat yourself on a summer day this ice cream always impresses.
I first tried honey lavender ice cream during a picnic at my grandmother's garden and I have been hooked ever since Every time I make this recipe the gentle aroma and soft color transport me back to those sunny afternoons.
Ingredients
- Honey: Brings sweetness and a floral undertone. Try to choose a high quality local honey for the fullest flavor
- Dried lavender flowers: Create the signature aroma and a hint of color. Make sure you use culinary grade lavender
- Half and half: Delivers the creamy body without heaviness. Select the freshest you can find for lush texture
- Sweetened condensed milk: Adds smoothness and blends perfectly with honey. Use a well known brand for best consistency
- Vanilla extract: Rounds out the floral flavors with complex warmth. Go for pure vanilla for the deepest taste
- Optional violet gel food coloring: Brings a soft pastel purple that looks stunning in the bowl. Use just a drop or two and only if desired
Step-by-Step Instructions
- Infuse the Base:
- Combine the honey, dried lavender, and half and half in a medium saucepan. Set the pot over medium heat and bring just to a gentle simmer so the mixture is steaming hot but not boiling. Stir occasionally to help the honey dissolve fully. This is the key moment for drawing out the lavender flavor. Give the pot a swirl, turn off the heat, and cover. Let it sit undisturbed for 15 minutes so the floral notes can fully infuse.
- Strain and Chill:
- After 15 minutes, set a fine mesh sieve over a clean bowl. Pour the infused base through the sieve to trap the lavender buds. Press gently with a spoon to extract every drop of infused cream. Discard the flowers and transfer the fragrant liquid to the refrigerator. Chill it for at least 8 hours or overnight. This step deepens the flavors and ensures the mixture is ice cold so your ice cream sets up perfectly.
- Mix Ingredients:
- When the base is fully chilled, whisk it together with sweetened condensed milk, vanilla extract, and food coloring if you like. Keep whisking until smooth and uniform.
- Churn or Freeze:
- If you have an ice cream maker, pour in the mixture and churn as your machine directs until a thick soft serve texture forms. If you do not have a machine, use a plastic bag or bowl method by freezing and stirring every thirty minutes until scoopable.
- Serve or Store:
- Spoon the finished ice cream into a lidded container and freeze until firm. Usually it needs about four hours. For a pretty finish, top with a drizzle of honey or a few edible flowers just before serving.
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My favorite part about this recipe is opening the lid after a night in the freezer and breathing in that faint lavender scent It reminds me of laughing with my sisters as we tried to decide if it looked more like something from a storybook tea party or a fancy café.
Storing Your Ice Cream
Homemade ice cream is at its best during the first week. Keep it tightly covered in an airtight container at the back of your freezer so it stays smooth. For longer storage press a sheet of parchment right onto the ice cream to keep ice crystals at bay.
Choosing and Swapping Ingredients
No half and half no problem Mix equal parts heavy cream and whole milk for a similar result. If lavender is hard to find try using a loose floral tea blend as an infusion and strain out before chilling. The food coloring is optional but helps create that signature pastel shade.
Serving Suggestions
This ice cream is a unique finish for brunch especially if you pair it with scones or shortbread. For a pretty dessert plate add a few edible violets and a splatter of extra honey or serve with fresh berries.
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Making this ice cream always lifts my mood and sharing it brings out the biggest smiles I hope it becomes a memorable treat in your kitchen too.
Frequently Asked Questions
- → Can I use fresh lavender instead of dried?
Dried lavender provides a consistent flavor; fresh may be stronger or bitter, so adjust carefully if substituting.
- → Do I need an ice cream maker?
No, this mixture can be frozen using a bag or manual stirring method for a creamy texture without special equipment.
- → How do I avoid overly strong lavender flavor?
Steep the lavender for only 15 minutes, then strain. Over-steeping can intensify floral notes too much.
- → Can food coloring be left out?
Violet food coloring is optional and used only for appearance; the ice cream tastes delicious without it.
- → How should it be stored for best texture?
Keep in a tightly sealed, freezer-safe container. Let soften at room temperature a few minutes before scooping.