Lavender Honey Ice Cream Recipes

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LAVENDER-HONEY ICE CREAM



Lavender-Honey Ice Cream image

Here's an ice cream with a slightly more adult flavor - try this following a pork dish. This recipe does call for an ice-cream maker.

Provided by ChrisMc

Categories     Frozen Desserts

Time 3h15m

Yield 1 quart

Number Of Ingredients 5

3/4 cup honey
1 sprig lavender
1 cup half-and-half
2 cups whipping cream
6 egg yolks

Steps:

  • Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
  • Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
  • Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
  • Break up yolks in a bowl, then whisk in some of the hot cream.
  • Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
  • Strain nto a covered container and blend in honey (discard the lavender).
  • Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.

Nutrition Facts : Calories 3025.3, Fat 228.3, SaturatedFat 135.7, Cholesterol 1874.5, Sodium 334.3, Carbohydrate 236.5, Fiber 0.5, Sugar 210.2, Protein 32.2

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

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

Steps:

  • 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.

LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

A sweet homemade ice cream is good for any hot summer day!

Provided by Evermore

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

Steps:

  • Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
  • Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
  • Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
  • Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
  • Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
  • Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

Nutrition Facts : Calories 697.7 calories, Carbohydrate 52.9 g, Cholesterol 278.4 mg, Fat 53.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 32.5 g, Sodium 180.6 mg, Sugar 46.8 g

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Kid-Friendly     Frozen Dessert     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 qt

Number Of Ingredients 8

2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special Equipment
a candy or instant-read thermometer; an ice cream maker

Steps:

  • Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  • Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
  • Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  • Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

LAVENDER-HONEY ICE CREAM



Lavender-Honey Ice Cream image

Make and share this Lavender-Honey Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h35m

Yield 1 quart

Number Of Ingredients 7

1/2 cup good-flavored honey
1/4 cup dried lavender flowers (organic) or 1/4 cup fresh lavender flowers (organic)
1 1/2 cups whole milk
1/4 cup sugar
1 pinch salt
1 1/2 cups heavy cream
5 large egg yolks

Steps:

  • 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.

Nutrition Facts : Calories 515.3, Sodium 6.8, Carbohydrate 139.7, Fiber 0.3, Sugar 139.2, Protein 0.5

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