Lavender Ice Cream

This lavender ice cream, made with dried lavender flowers, is sweetened with honey for a decadent summery dessert that's rich, creamy, and delicious.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 698 Calories

Ingredients

• 2 eggs
• 2 cups heavy whipping cream
• 1 cup half-and-half
• 2 tablespoons dried lavender flowers
• 0.125 teaspoon salt
• 0.66666668653488 cup honey

Recipe Instructions

Step 1

Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.

Step 2

Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.

Step 3

Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.

Step 4

Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.

Step 5

Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

Step 6

Strain cream mixture into a bowl using a fine-mesh sieve; discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.