Welcome to our delightful journey into the world of homemade ice cream! Today, we bring you a unique and aromatic recipe that combines the natural sweetness of honey with the delicate fragrance of fresh lavender. This Honey Lavender Ice Cream is not just a treat for your taste buds but also a feast for your senses. Perfect for those warm summer days or as a special dessert for your loved ones, this ice cream is sure to impress.
Ingredients
- Whole milk: 2 cups
- Heavy cream: 1 cup
- Honey: 1/3 cup
- Salt: a pinch
- Fresh lavender leaves and flowers: 3/4 tbsp
- Large egg yolks: 5
Directions
Preparation
- Combine Ingredients: In a medium-sized saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, 1/3 cup of honey, a pinch of salt, and 3/4 tablespoon of fresh lavender leaves and flowers.
- Heat Mixture: Heat the mixture over medium heat until it begins to simmer. Ensure the honey is fully dissolved.
- Steep Lavender: Remove the saucepan from heat and let the lavender steep in the warm mixture for 30 minutes. This allows the flavors to infuse deeply.
Custard Base
- Strain the Lavender: After 30 minutes, strain the lavender from the mixture and return the liquid to the saucepan.
- Temper the Egg Yolks: In a separate bowl, whisk 5 large egg yolks until smooth. Gradually add a small amount of the warm cream mixture to the yolks, whisking constantly to temper them.
- Combine and Cook: Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Chilling
- Strain the Custard: Pour the custard through a fine-mesh sieve into a bowl set over an ice bath to remove any cooked egg bits.
- Chill: Stir the custard occasionally until it is completely chilled. This step is crucial for achieving a smooth and creamy texture.
Churning
- Churn: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, depending on your machine.
Freezing
- Transfer and Freeze: Once churned, transfer the soft ice cream into a lidded container. Freeze for at least four hours or until it reaches your desired firmness.
FAQs
1. Can I use dried lavender instead of fresh? Yes, you can use dried lavender. However, use only 1/2 tablespoon as dried herbs are more concentrated in flavor.
2. How long can I store the ice cream? Homemade ice cream can be stored in the freezer for up to two weeks. Ensure it is in an airtight container to prevent ice crystals from forming.
3. What type of honey works best for this recipe? Any good-quality honey will work, but we recommend using a light, floral honey to complement the lavender flavor.
4. Can I make this ice cream without an ice cream maker? Yes, you can. Pour the custard into a shallow dish, freeze, and stir every 30 minutes until it reaches a creamy consistency.
5. Is there a substitute for heavy cream? You can substitute heavy cream with coconut cream for a dairy-free option, though it will alter the flavor slightly.
6. Can I add other flavors to this ice cream? Yes, a hint of vanilla or lemon zest can enhance the flavor profile beautifully.
Chef’s Advice
For the best results, always use fresh ingredients, especially the lavender. Fresh lavender provides a subtle yet distinct flavor that dried lavender can’t quite match. If you’re new to making custard-based ice creams, take your time with tempering the egg yolks to avoid curdling. Lastly, be patient during the chilling and churning process; these steps are essential for achieving a creamy and smooth texture.