Feeling vanilla? Break out of your waffle cone shell with this lavender honey ice cream recipe from Jacquelyn of Lark & Linen! It’s the perfect remedy for the doldrums thanks to a heavenly combination of floral and sweet flavors that will instantly transport your taste buds to the south of France—kind of like summer vacation in a cone!
“It’s subtly floral, not overly sweet and, while delicious on its own, tastes particularly fantastic atop a slice of dark chocolate cake,” describes Jacquelyn. We can totally get behind that idea. For the full post and more gorgeous inspiration, check out Lark & Linen!
- 2 cups heavy cream (I used 18%)
- 1 cup half-and-half
- 2/3 cup mild honey
- 2 tablespoons dried edible lavender flowers
- 2 large eggs
- 1/8 tsp. salt
- In a medium saucepan, bring cream, half-and-half, honey and lavender to a boil over medium heat, stirring occasionally. Once it comes to a boil, remove the pan from the heat, cover and let steep for 30 minutes.
- Once steeped, strain lavender using a fine-mesh sieve. Return the cream mixture to the saucepan and heat until hot.
- In a separate bowl, whisk together the eggs and the salt. Grab 1 cup of the hot cream mixture and slowly pour it into the egg mixture, whisking as you go.
- Pour the egg mixture into the saucepan and cook over low heat, stirring constantly, until thick (it should coat the back of your spoon - about 5 minutes). Make sure you don't let it boil.
- Pour the custard through the sieve and let cool completely, stirring occasionally. Once cool, chill until cold (at least 3 hours, but up to a day).
- Run the custard through your ice cream maker, according to manufacturer's directions, transfer to airtight container and enjoy!
- Notes: The ice cream will keep for a week (if it lasts that long).