Honey Lavender Ice Cream

Vegetarian
Gluten Free
Health score
20%
Honey Lavender Ice Cream
45 min.
1
2770kcal

Suggestions


Indulge your senses with a delightful treat that combines the floral notes of lavender with the natural sweetness of honey—Honey Lavender Ice Cream. This exquisite dessert is not only a feast for the palate but also a visual delight, making it the perfect ending to any meal or a refreshing snack on a warm day.

Imagine the creamy texture of rich heavy cream and half-and-half, perfectly balanced with the subtle aroma of dried lavender flowers. Each spoonful offers a unique experience, transporting you to a serene garden filled with blooming lavender. The addition of mild honey enhances the flavor profile, creating a harmonious blend that is both soothing and satisfying.

This recipe is vegetarian and gluten-free, making it an excellent choice for a variety of dietary preferences. With a preparation time of just 45 minutes, you can easily whip up this luxurious ice cream at home. Whether you're hosting a dinner party or simply treating yourself, Honey Lavender Ice Cream is sure to impress your guests and elevate your dessert game.

So, gather your ingredients and equipment, and get ready to create a frozen masterpiece that will leave everyone asking for seconds. With its unique flavor and creamy consistency, this ice cream is not just a dessert; it's an experience to savor.

Ingredients

  • tablespoons ice dried
  • large eggs 
  • cup half and half 
  • cups cup heavy whipping cream 
  • 0.7 cup honey 
  • 0.1 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • sieve
  • wooden spoon
  • kitchen thermometer
  • ice cream machine

Directions

  1. 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.
  2. Let steep, covered, 30 minutes.
  3. 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.
  4. Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
  5. 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).
  6. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  7. Freeze custard in ice cream maker.
  8. Transfer ice cream to an airtight container and put in freezer to harden.
  9. • To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Custard can chill up to 1 day before freezing. • Ice cream keeps 1 week.*Available at Penzeys (800-741-778
  10. and Kalustyan's (800-352-3451).

Nutrition Facts

Calories2770kcal
Protein4.83%
Fat65.63%
Carbs29.54%

Properties

Glycemic Index
52.27
Glycemic Load
97.11
Inflammation Score
-10
Nutrition Score
35.537391289421%

Nutrients percent of daily need

Calories:2769.9kcal
138.49%
Fat:209.2g
321.84%
Saturated Fat:129.63g
810.21%
Carbohydrates:211.84g
70.61%
Net Carbohydrates:211.39g
76.87%
Sugar:209.81g
233.12%
Cholesterol:994.58mg
331.53%
Sodium:719.34mg
31.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.68g
69.35%
Vitamin A:8969.68IU
179.39%
Vitamin B2:1.93mg
113.5%
Selenium:54.74µg
78.2%
Phosphorus:727.51mg
72.75%
Calcium:654.37mg
65.44%
Vitamin D:9.62µg
64.11%
Vitamin E:6.03mg
40.23%
Vitamin B5:3.6mg
36%
Vitamin B12:2.11µg
35.19%
Potassium:1078.38mg
30.81%
Zinc:3.87mg
25.83%
Vitamin B6:0.51mg
25.59%
Folate:95.27µg
23.82%
Magnesium:81.15mg
20.29%
Iron:3.51mg
19.48%
Vitamin K:18.68µg
17.79%
Vitamin C:14.44mg
17.51%
Vitamin B1:0.22mg
14.68%
Copper:0.23mg
11.39%
Manganese:0.22mg
10.84%
Vitamin B3:1.12mg
5.6%
Fiber:0.45g
1.81%
Source:Epicurious