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Honey Lavender Ice Cream

February 23, 2023 by Salma Leave a Comment

Honey Lavender Ice Cream | The Polka Dotter

This deeply flavoured honey ice cream is infused with the sweet floral fragrance of lavender, in a dreamy combination inspired by the most charming and picturesque visit to a local lavender farm.

Hunter Lavender Farm | The Polka Dotter
Hunter Lavender Farm | The Polka Dotter

As the dawn broke on a balmy summer’s day, I had the privilege to welcome in the new year in a field of purple blooms set against the rugged mountains. The air was thick with the scent of fresh lavender and the gentle hum of hundreds of bees, while burnt orange monarch butterflies flitted elusively amongst the buds in their wondrous dance. I watched in wonder and amazement as the rising sun gently brought the scene alive with its subdued golden tones of early morning.

A stroll through the lavender field, immersed in its soothing scent, inspired me to create this culinary treat, a delicate ice cream infused with the floral calming notes of lavender paired with a favourite local honey. You’ll be truly amazed something so divine can come from such simple ingredients and processes, and I hope this lovely frozen treat fills you with the same unbridled delight.

Hunter Lavender Farm | The Polka Dotter
Hunter Lavender Farm | The Polka Dotter
Hunter Lavender Farm | The Polka Dotter
Hunter Lavender Farm | The Polka Dotter

Baking Notes
1) I highly recommend sourcing the best quality dried lavender you can find, along with a locally harvested single origin honey if available, as this will impart the most unique and delicious flavour imaginable.

2) I was so besotted by this beautiful ice cream, I decided to make two versions. The first is my original Honey Lavender ice cream, a lusciously creamy, smooth and satisfying treat. The second is for those who delight in the pleasure of a chunkier ice cream, a Honeycomb Lavender Chocolate Chip version flecked with dark chocolate chips and shards of honeycomb. If you choose to indulge in the latter version, be mindful that the honeycomb will liquify over time in the freezer into delectable honey puddles. If you prefer the crisp honeycomb crunch, reserve it for sprinkling over the top of the ice cream when serving.

3) The Perfect Scoop, by renowned David Lebovitz, was invaluable in the creation of this ice cream, both in describing the basic techniques for making ice cream, and providing a base recipe from which these lovely recipes have been adapted.

Honey Lavender Ice Cream | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Print

Honey Lavender Ice Cream

Honey Lavender Ice Cream | The Polka Dotter
Print Recipe

A lusciously smooth ice cream of fragrant lavender and honey on its own, or deliciously indulgent flecked with dark chocolate chips and honeycomb shards.

  • Author: Salma

Ingredients

Scale

Honey Lavender Ice Cream

  • 350ml whole milk
  • 1 tbsp cornflour
  • 1/4 tsp fine sea salt
  • 4 large egg yolks, at room temperature
  • 75g caster sugar, sifted
  • 250ml thick cream (35% fat)
  • 75ml (100g) honey
  • 1 tbsp (1g) dried lavender

Instructions

Honey Lavender Ice Cream

  1. Pre-freeze ice cream machine canister as needed in accordance with manufacturer’s instructions.
  2. Heat milk in a medium saucepan until hot and steamy, then remove from heat and allow to cool slightly while preparing other ingredients.
  3. Mix cornflour and salt in a small bowl with 1 tablespoons of water to make a smooth paste, then gently whisk into warm milk.
  4. Whisk egg yolks and sugar together in a large bowl until thick and slightly pale.
  5. Slowly pour or ladle warm milk over egg mixture while whisking continuously to avoid eggs scrambling. Return mixture to saucepan and continue to cook over low-medium heat while whisking until the mixture is thick like custard and coats the back of a spoon.
  6. Pour custard into a large bowl & whisk in cream, then honey, then dried lavender.
  7. Refrigerate to chill and infuse for 6-8 hours or overnight.
  8. Strain mixture, pressing the lavender petals to extract maximum flavour, then churn in ice cream machine according to manufacturer’s instructions.
  9. Enjoy your fresh ice cream immediately or transfer to an ice cream container to freeze.

Enjoy!

Notes

Makes 800ml ice cream and serves 6-8 people

 

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Print

Honeycomb Lavender Chocolate Chip Ice Cream

Honey Lavender Ice Cream | The Polka Dotter
Print Recipe

A lusciously smooth ice cream of fragrant lavender and honey on its own, or deliciously indulgent flecked with dark chocolate chips and honeycomb shards.

  • Author: Salma

Ingredients

Scale

Honeycomb Lavender & Chocolate Chip Ice Cream

  • 350ml whole milk
  • 1 tbsp cornflour
  • 1/4 tsp fine sea salt
  • 4 large egg yolks, at room temperature
  • 75g caster sugar, sifted
  • 250ml thick cream (35% fat)
  • 75ml (100g) honey
  • 1 tbsp (1g) dried lavender
  • 50g honeycomb
  • 100g dark chocolate, melted

Honeycomb

  • 200g caster sugar, sifted
  • 60ml (¼ cup) honey
  • 60ml (¼ cup) golden syrup
  • 2 tsp bicarbonate soda, sifted

Instructions

Honeycomb Lavender & Chocolate Chip Ice Cream

  1. Pre-freeze ice cream machine canister as needed in accordance with manufacturer’s instructions.
  2. Make a batch of honeycomb as per recipe below.
  3. Heat milk in a medium saucepan until hot and steamy, then remove from heat and allow to cool slightly while preparing other ingredients.
  4. Mix cornflour and salt in a small bowl with 1 tablespoons of water to make a smooth paste, then gently whisk into warm milk.
  5. Whisk egg yolks and sugar together in a large bowl until thick and slightly pale.
  6. Slowly pour or ladle warm milk over egg mixture while whisking continuously to avoid eggs scrambling. Return mixture to saucepan and continue to cook over low-medium heat while whisking until the mixture is thick like custard and coats the back of a spoon.
  7. Pour custard into a large bowl & whisk in cream, then honey, then dried lavender.
  8. Refrigerate to chill and infuse for 6-8 hours or overnight.
  9. Strain mixture, pressing the lavender petals to extract maximum flavour, then churn in ice cream machine according to manufacturer’s instructions.
  10. When the ice cream is thick and creamy and almost ready, drizzle the melted chocolate on top of the ice cream while it is still churning. Allow 2-3 minutes of extra churning time for the chocolate to solidify into flecks of chocolate.
  11. Enjoy your fresh ice cream immediately sprinkled with honeycomb or transfer to ice cream container to freeze. If freezing, layer the ice cream with small shards of honeycomb, and sprinkle a little on top (see Baking Notes).

Honeycomb

  1. Place sugar, honey and golden syrup in a deep saucepan. The pan should be large enough to accommodate the hot bubbling honeycomb which will foam and rise significantly when bicarbonate added.
  2. Allow sugar to dissolve completely on low heat, then increase the heat until mixture reaches hard crack stage (150°C using a candy thermometer).
  3. Add the bicarb soda and stir vigorously to ensure evenly mixed. Honeycomb will foam and bubble, then transfer to a large, lined baking tray and allow to cool completely.
  4. Store in an airtight container to maintain crispness until ready to use. To use, smash the honeycomb into shards using your hands, or a mallet if it’s very hard.
  5. Only 50g of honeycomb is required for the ice cream, but it’s difficult to make a small batch. The excess can be served sprinkled on top or served with the ice cream. Alternatively, drizzle or coat with melted chocolate for an indulgent treat on its own.

Enjoy!

Notes

Makes 800ml ice cream and serves 6-8 people

 

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

You may also like:
Honey Ricotta Cheesecake + Brûléed Figs
Strawberry, Mango & Macadamia Ice Cream Terrine
Rosewater Panna Cotta + Fresh Figs

Filed Under: Ice Cream & Frozen Desserts Tagged With: Chocolate, Honey, Honeycomb, Lavender

Previous Post: « Rosewater Panna Cotta + Fresh Figs
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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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