Honey Lavender Ice Cream

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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



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


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.



Makes 800ml ice cream and serves 6-8 people