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Honey Lavender Ice Cream

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    The lavender can be omitted from the recipe or replaced with a vanilla bean.
    Martha Stewart Living, May 1995
    • Yield Makes about 1 quart
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    • 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.

    • domifc
      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.

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