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

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
4 hrs 5 mins
total:
4 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

698 calories; protein 7.6g 15% DV; carbohydrates 52.9g 17% DV; fat 53.5g 82% DV; cholesterol 278.4mg 93% DV; sodium 180.6mg 7% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2018
The consistency was absolutely perfect and the recipe is easy enough for a first time ice cream maker like myself. I used fresh lavender instead of dried though - for anyone else who decides to do the same cut down to a teaspoon or two. Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2018
SO SO SO good! I've made my fair share of ice cream and this is up there with the most amazing consistencies I've come across. Smooth, creamy, and wonderful. The flavor is close to perfection but it really is screaming for the addition of a little bit of vanilla at the end. I will definitely be keeping this recipe in my back pocket! Read More
(2)
Rating: 5 stars
07/19/2018
The consistency was absolutely perfect and the recipe is easy enough for a first time ice cream maker like myself. I used fresh lavender instead of dried though - for anyone else who decides to do the same cut down to a teaspoon or two. Read More
(1)
Rating: 4 stars
09/29/2019
No changes , recipe was easy, I agree with others less lavender, I used wildflower honey not the usual clove. I’m pleased ! Can’t wait to hear what my family thinks, Read More
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Rating: 5 stars
06/29/2019
This was my first attempt at ice cream in decades! And hands down it was easy and delicious! Smooth creamy and just a hint of lavender and honey. It was great! We used our own honey from our hives and it was sweet but not overpowering. Great recipe! Read More