Lavender Honey Ice Cream

{Stephanie} The inspiration for this recipe came to me while I was watching the movie It’s Complicated, when Meryl Streep makes her lavender-honey ice cream. Of course, the idea only came after spending countless hours daydreaming of her fabulous kitchen (I want her marble countertops!) and her even more beautiful bakery. The movie’s california inspired bakery is big and spacious, white and warm… basically designed just the way I would have mine! A girl can dream…

This yummy ice cream is also the perfect transition between our featured flavours for the month of May – flowers – and the month of June which showcases all things honey.

Please note that this recipe is made using an ice cream maker (mine is a Cuisinart) so make sure that before starting the process, you put the bowl in the freezer, ready to make your ice cream.

Making: 3hrs. Count another 3hrs for freezing.

Quantity: about 2 liters.

Lavender-honey ice cream

  • 2 cups whole milk
  • 1 1/2 cup cooking cream (35%)
  • 1/2 cup sugar
  • 1/3 cup mild honey
  • 1/4 cup dried edible lavender flowers
  • 3 large egg yolks
  • 1/8 teaspoon salt
  1. Bring milk, cream, honey, and lavender just to a boil in heavy saucepan over moderate heat for 8-10 minutes, until mixture thickens slightly, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  2. Pour cream mixture through a fine-mesh sieve or cheesecloth into a bowl and discard lavender. Return mixture to  saucepan and heat over moderate heat until hot.
  3. Whisk together eggs yolks, sugar and salt until light and fluffy (3-5 min), then add 1 cup of hot cream mixture into the eggs in a slow stream, whisking. Pour back egg mixture 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).
  4. Pour custard through sieve into cleaned bowl and let cool.
  5. Once cooled pour into the ice cream maker bowl and start the machine. Let machine work for about 20 to 25 minutes.
  6. Put ice cream bowl in the freezer, covered, until cold, at least 3 hours.

For presentation, add a teaspoon of honey and sprinkle with lavender!

*If you live in Quebec, we strongly suggest using a high quality bio honey like . It’s local, eco-responsible and soooooo good.

We will share another great recipe next week using this ice cream and lavender meringue! Visit us in a few days.

Happy Sweet Remedy!

2 thoughts on “Lavender Honey Ice Cream

  1. Pingback: Sweet Lavender Meringue Ice Cream Cookies | My Sweet Remedy

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