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


Recipe Summary

Makes about 1 quart


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 (7)

270 Ratings
  • 5 star values: 51
  • 4 star values: 48
  • 3 star values: 99
  • 2 star values: 54
  • 1 star values: 18
Rating: Unrated
I make a lot of ice cream and made some changes to resemble my usual recipes. I steeped the Lavender in one cup of milk not two it tones down the Lavender flavor. Changed the recipe to two cups of Whipping cream and one cup of whole milk. Adding one cup of the cream in the custard stage. I also used lavender honey in this recipe. Which I felt tied everything together better and is less strong than clover honey. Lastly I used a Tbsp of honey brandy before adding the mixture to my ice-cream maker to help keep the ice cream from icing. Otherwise this recipe is perfect!
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: Unrated
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)
Rating: Unrated
Perhaps I kept the lavender in the milk for too long, but the lavender flavor was overwhelming. Next time I will strain them quicker.
Rating: Unrated
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!
Rating: Unrated
I was surprised that even my young grandchildren liked this unusual ice cream enough to want seconds.