This honey-lavender ice cream sounds fancy, but it’s actually super simple to make. Plus, it’s delicious. You’ll want to eat this all summer long.
For Honey-Lavender Ice Cream
2 cups heavy cream
2 cups whole milk
2/3 cup honey
1/3 cup sugar
2 tablespoons dried lavender, culinary grade
7 egg yolks
1 teaspoon vanilla extract
For Peach Compote
1/2 cup peaches, diced
1 tablespoon sugar
1/2 lemon, juiced
- Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender steep. Do not bring to a boil.
- Strain lavender and pour mixture into separate bowl. If it’s still warm, proceed to step three. If not, gently reheat on the stove just until warm.
- Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
- Allow to cool and then cover the top of the custard with plastic wrap and refrigerate until cold, preferably overnight.
- Place custard in ice cream maker and churn according to manufacturer’s directors. Pour into an airtight container and freeze for a few hours.
- For peach compote, cook the peaches and sugar over medium heat until the mixture thickens. Mash with a fork or potato mash until it reaches desired consistency. Turn off heat and stir in lemon juice. Serve either warm or cold. Enjoy!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Desserts
- Method: Stove-Top
- Cuisine: American
Keywords: lavender ice cream, homemade ice cream, peach compote, honey ice cream, honey lavender ice cream