Lavender Honey Ice Cream


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

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

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