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I first discovered honey lavender ice cream at a small artisan gelato shop in Provence, and I was immediately enchanted by its sophisticated flavor profile. The combination seemed so unusual at first - flowers in ice cream? But one taste and I was completely hooked. When I returned home, I became obsessed with recreating that perfect balance of creamy sweetness and delicate floral notes. After countless attempts and adjustments, I finally perfected this recipe that captures that magical French gelato experience. The process begins with steeping dried lavender buds in warm cream, creating an aromatic base that fills your entire kitchen with the most heavenly scent. The honey adds natural sweetness and depth, while the custard base ensures that rich, creamy texture that makes each bite feel like pure luxury. What I love most about this recipe is how the lavender flavor develops - it's never overwhelming, just beautifully present in every spoonful.
Why I love this recipe
This honey lavender ice cream holds such a special place in my heart because it represents everything I love about cooking - taking simple, quality ingredients and transforming them into something truly magical. There's something so therapeutic about the process of making it, from the gentle steeping of the lavender to the careful tempering of the eggs. The way your kitchen fills with that incredible floral aroma is pure aromatherapy. But beyond the process, it's the reaction this ice cream gets that makes me smile every time. People are always surprised by how sophisticated and balanced it tastes - not too floral, not too sweet, just perfectly elegant. It's become my go-to dessert for special occasions because it feels so luxurious and unique. Every time I serve it, I get asked for the recipe, and I love sharing this little piece of French-inspired magic with others. It's proof that homemade ice cream can be so much more interesting and delicious than anything you can buy in a store.
What You Need From Your Kitchen
- Heavy cream: provides the rich, creamy base for the ice cream
- Whole milk: balances the richness and helps achieve smooth texture
- Honey: natural sweetener that complements the floral lavender perfectly
- Dried lavender buds: infuses the delicate floral flavor throughout
- Egg yolks: creates the custard base and adds richness
- Vanilla extract: enhances and rounds out the flavor profile
Let's Make These Together
- Infuse the cream
- Start by gently heating your cream and milk mixture until it's steaming but not boiling. Add the lavender buds and let them steep for exactly 30 minutes to achieve that perfect floral flavor without any bitterness.
- Create the custard
- Whisk your egg yolks with honey until they're pale and creamy. Slowly temper the eggs by adding the warm lavender cream gradually while whisking constantly to prevent curdling.
- Cook to perfection
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard coats the back of the spoon and reaches 170°F on your thermometer.
- Chill and churn
- Strain the custard to remove all lavender bits, add vanilla, and chill thoroughly before churning in your ice cream maker until thick and creamy.
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Switch Things Up
I'll never forget the first time I made this honey lavender ice cream - it was for a summer dinner party and I was so nervous about the lavender flavor being too strong. I kept tasting the custard base, worried I'd ruined it, but when I finally churned it and took that first bite, I was absolutely blown away. The floral notes were so delicate and beautiful, perfectly balanced with the honey's sweetness. Now it's become my signature dessert that everyone always asks me to make. I love experimenting with different honeys - wildflower honey gives it a more complex flavor, while clover honey keeps it light and fresh. Sometimes I'll add a tiny pinch of sea salt to really make those flavors pop. The key is really steeping the lavender properly and straining it well so you don't get any bitter bits.
Perfect Pairings
This honey lavender ice cream pairs beautifully with shortbread cookies, lemon pound cake, or fresh summer berries. Try it alongside a slice of olive oil cake or drizzled with additional honey and crushed pistachios. For wine pairings, consider a late-harvest Riesling or a light Moscato. The floral notes also complement Earl Grey tea or chamomile tea for an elegant afternoon treat.
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Frequently Asked Questions
- → Can I use fresh lavender instead of dried?
It's best to use culinary-grade dried lavender buds as they have a more concentrated flavor and won't add excess moisture to your ice cream base.
- → How long does homemade ice cream last?
Properly stored in an airtight container, this honey lavender ice cream will keep in the freezer for up to one month, though it's best enjoyed within the first week.
- → What if I don't have an ice cream maker?
You can make this without an ice cream maker by freezing the custard in a shallow pan and stirring every 30 minutes for the first 3 hours to break up ice crystals.
- → Is the lavender flavor very strong?
When made properly, the lavender flavor is subtle and elegant, not overwhelming. The 30-minute steeping time ensures perfect balance.
- → Can I substitute the honey with sugar?
While you can use sugar, honey adds a unique floral sweetness that complements the lavender beautifully. If substituting, use 1/2 cup granulated sugar instead.
Conclusion
This honey lavender ice cream is the perfect balance of floral elegance and creamy indulgence. The subtle lavender flavor paired with sweet honey creates a sophisticated dessert that's surprisingly easy to make at home. Each spoonful delivers a luxurious experience that will transport you to a French countryside garden. Store covered in the freezer for up to one month, though it's so delicious it likely won't last that long!