Honey Lavender Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
80 ml honey
02 -
1 tablespoon dried lavender flowers
03 -
950 ml half and half
04 -
1 can (397 g) sweetened condensed milk
05 -
1.5 teaspoons vanilla extract
→ Optional Additions
06 -
Violet gel food coloring, as desired
# Instructions:
01 -
In a medium saucepan, combine honey, dried lavender flowers, and half and half. Heat gently until just simmering, then remove from heat. Cover and steep for 15 minutes.
02 -
Pass the mixture through a fine mesh sieve to remove the lavender. Refrigerate the infused liquid until thoroughly cold, at least 8 hours or overnight.
03 -
In a mixing bowl, whisk the chilled lavender-infused dairy with sweetened condensed milk, vanilla extract, and food coloring if using, until fully blended.
04 -
Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions. If making by hand, use the bag or freezer-stirring method until the mixture sets to a scoopable consistency.
05 -
Transfer ice cream to an airtight container and freeze until firm. Serve garnished with honey drizzle or edible flowers if desired.
# Notes:
01 -
Steeping the lavender ensures balanced floral notes without overpowering the ice cream.