Lavender Honey Ice Cream Recipe

Lavender Honey Ice Cream Recipe

A good starting place for Lavender Honey Ice Cream!

I got back from a small trip to LA and I realized that I had to use my Organic Pastures Raw Cream and Duck Eggs in a hurry! 

Then I remembered that I picked up some culinary grade Lavender at the Lavender Festival, along with some Lavender Honey.

What better summertime treat than Lavender Honey Ice Cream!?! You could make this recipe into any flavour of ice cream by just using the base (yolks, cream, milk, vanilla, cardamom, and sugar) and mixing in anything from maple syrup to fruit to nuts!

Lavender Honey Ice Cream Recipe:

3 Egg Yolks (I use Duck Eggs so maybe 4 Chicken Egg Yolks)

2 cups Cream (I used Organic Pastures Raw Cream)

1 cup Milk (I used Organic Pastures Raw Milk)

2 caps Vanilla (I use Spicely Organic Vanilla)

1-3 tsp Honey (I use the Lavender Honey from 123 Farms)

1-3 tsp Culinary Grade Lavender (I use the Lavender from 123 Farms)

Cardamom to taste

Sugar to taste

The Lavender Honey Ice Cream was so good we ate it out of the mixer before it was even done!

1. Heat the milk and lavender slowly in a saucepan, simmer on very low for 5 min. You can strain out the lavender bits or leave them in if you like. Add the honey (and sugar) to the warm mixture until it dissolves. Put mixture in fridge to cool (about 1-2 hours).

2. Separate egg yolks from whites and put into a mixing bowl. Add cooled lavender mixture and blend (by hand or by mixer).

3. Add in other ingredients. Mix until smooth.

4. Put in ice cream maker of choice and follow instructions. I use KitchenAid Ice Cream Maker for my ice cream.

5. Drizzle with more honey and enjoy your Lavender Honey Ice Cream!