Best Honey Lavender Ice Cream Recipes

LAVENDER HONEY ICE CREAM

Steps:

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

HONEY LAVENDER ICE CREAM

Steps:

• Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
• Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
• Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
• Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

HONEY LAVENDER ICE CREAM

Steps:

• In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
• Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
• Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
• Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

LAVENDER-HONEY ICE CREAM

Steps:

• Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
• Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
• Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
• Break up yolks in a bowl, then whisk in some of the hot cream.
• Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
• Strain nto a covered container and blend in honey (discard the lavender).
• Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.

PROFITEROLES WITH HONEY LAVENDER ICE CREAM

Steps:

• Make ice cream:
• Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
• Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
• Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
• Make profiteroles:
• Preheat oven to 400°F.
• Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
• Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
• Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.
• Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.

HONEY LAVENDER RICOTTA ICE CREAM

Steps:

• Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves.
• Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
• Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

LAVENDER-HONEY ICE CREAM

Steps:

• Beat the egg yolks stiff with the sugar and salt.
• Add the milk in a slow, steady stream. Stir in the honey.
• Cook the mixture lightly.
• Cool. Chill. Freeze. Garnish.

HONEY-LAVENDER RICOTTA ICE CREAM

Steps:

• Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.2. Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

HONEY-LAVENDER ICE CREAM

Steps:

• In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil). Remove from heat; let stand at least 15 minutes.
• In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Add honey; beat until blended.
• Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.
• Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer's directions.

LAVENDER HONEY ICE CREAM

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk the honey and egg yolks on medium speed until the mixture is thick and light, 5 to 7 minutes. In a small saucepan, bring milk to a boil over high heat.
• Add half the milk to the egg mixture, and beat to combine. Transfer all the egg mixture to the saucepan with the remaining milk. Place saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens so that a finger leaves a trail when it is dragged across the mixture as it coats the back of spoon, about 5 minutes. Do not allow mixture to boil, or it will curdle.
• Remove from heat and immediately stir in heavy cream.
• Transfer the mixture to a metal bowl set in an ice-water bath and chill, stirring occasionally. Stir in vanilla. Transfer the mixture to an ice-cream maker, and freeze according to manufacturer's instructions.

LAVENDER-HONEY ICE CREAM

Steps:

• In a small saucepan, heat the honey and 2 tablespoons of the lavender; once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
• Warm the milk, sugar, and salt in a saucepan.
• Pour the cream into a large bowl and set a mesh strainer on top.
• Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible; discard the lavender and set the strainer back over the cream.
• In another bowl, whisk the egg yolks; slowly pour the warm mixture (step 2 mixture) into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• Pour the custard through the strainer and stir it into the cream.
• Add in the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.
• Chill the mixture overnight in the refrigerator.
• The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor.
• Discard the flowers, then freeze the mixture in your ice cream maker according to manufacturer's directions.