Lavender-Honey Ice Cream

READY IN: 1hr 35mins
YIELD: 1 quart


  • 12
    cup good-flavored honey
  • 14
    cup dried lavender flowers (organic) or 1/4 cup fresh lavender flowers (organic)
  • 1 12
    cups whole milk
  • 14
    cup sugar
  • 1
    pinch salt
  • 1 12
  • 5
    large egg yolks


  • 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.