New This Month

Honey Lavender Ice Cream


This is a rich dessert, but its texture is surprisingly light.

  • Yield: Makes about 1 quart

Source: Martha Stewart Living, May 1995


  • 2 cups whole milk
  • 1/4 cup dried lavender
  • 1/3 cup honey
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy cream


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

The lavender can be omitted from the recipe or replaced with a vanilla bean.

Reviews Add a comment

  • ladygriffin
    15 OCT, 2013
    I actually enjoyed the lavender flavor. Maybe others are a bit more sensitive than I am or they left it steeping longer than directed. I think the honey flavor was a bit strong, but clover honey does tend to be a bit strong in flavor and that's what I used. It was a bit on the sweet side but I figured I could just serve it like gelato because a little goes a long way. I also used nonfat milk instead of whole because that's what I had and it still came out delicious.
  • Emma Nielsen
    15 JUL, 2013
    Something is very wrong with this recipe. I followed it exactly but the taste of lavender was SO strong it was unedible. The taste of honey was also too strong. If I make it again I will put half the lavender and the honey.
  • Zannah Cuss
    19 AUG, 2012
    I have just made the most delicious ice cream using this recipe.... Instead of using dried lavender, I added Culinary Lavender oil and was able to balance the strength of the lavender oil by adding small amounts and tasting.. This recipe will be added to my favourites.. ::O)
  • Missnyse
    13 OCT, 2010
    Perhaps I kept the lavender in the milk for too long, but the lavender flavor was overwhelming. Next time I will strain them quicker.
  • domifc82667
    18 JUL, 2010
    Being a huge fan of lavender, I could not be more pleased with this ice cream. It had a wonderful lavender taste. I made lavender cookies and turned them into honey lavender ice cream sandwiches. Delicious on a hot summer day!
  • gretchenjean
    8 SEP, 2008
    I was surprised that even my young grandchildren liked this unusual ice cream enough to want seconds.