This Honey Lavender Ice Cream Recipe is tasty, sweet and simple. This ice cream is perfect for kids. You should make this ice cream for them and they will love it. We also adored this ice cream!
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Honey Lavender Ice Cream Recipe
This recipe for our wonderfully tasty honey and lavender ice cream is one of the simplest and best recipes that we have. We love to make it with local honey, when we can, since then you get to support a small business as you cook a treat: that makes the ice cream even sweeter!
If you’re making this with kids, it might be a great idea to go out and look for some native lavender. It is principally a Mediterranean plant but it has been taken far and wide around the world, leading to a truly ubiquitous plant.
Harvesting some of the lavender out in your local area can be great to help kids understand where some of their favorite flavors come from! We wouldn’t recommend cooking with it, though, as it may have been treated with fertilizers and pesticides that would be terrible for someone to eat. Instead, treat it as a learning experience!
If you liked this recipe of ours, then also try our Blueberry Goat Milk Frozen Yogurt, Blackberry Sage Ice Cream Recipe, and Cucumber Mint Sorbet.
Easy Honey Lavender Ice Cream Recipe
Lavender Ice Cream is tasty and sweet. It is made from sweet honey and dried food-graded lavender flowers. Other ingredients are the basic ingredients for any ice cream which include heavy cream, milk, sugar and salt. By combining all these ingredients according to given explanation below, this ice cream can be prepared in no time.
6-8
servings10
minutes45 minutes + cooling time
330
kcalIngredients
Two cups heavy cream
1 cup whole milk
¼ cup sugar
¾ cup honey
1 tbsp finely ground and dried food-grade lavender flowers
A pinch of salt
Method
Put all the ingredients into a small, heavy-bottomed saucepan that has a lid. You need to have a lid to protect what’s inside the pot from external contaminants.
Cook the mixture, uncovered, over medium heat. Make sure to whisk it occasionally, as you’re only cooking until the sugar and the honey are dissolved.
Before the mixture starts to come to a boil (when you first see wisps of steam rising from the surface of the liquid) take the pot off the heat. It’s important not to let the mixture boil. So we’d recommend physically taking the pot off the stovetop and placing it on a heatproof surface.
Cover the mixture and let it steep for thirty minutes so that the lavender can release its wonderful flavors. You can leave this for a little longer or shorter if you’d wish, but the flavors will get more intense the longer you leave the mixture.
After those thirty minutes have passed, pour the mixture into a shallow pan or bowl, and place it into the fridge to chill for one to two hours.
When the mixture is cold, pour it into an ice cream maker, and then process it according to the manufacturer’s instructions.
Finally, transfer the ice cream from the maker to an air-tight container suitable for freezing. We’d recommend opting for a rubber spatula to scrape, as it won’t stick to the ice cream, and it will make the process much simpler.
Freeze the ice cream until it’s firm, which should take about four hours. At that point, serve
