Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup dried lavender buds, culinary-grade
- 3/4 cup honey
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pectin or agar-agar (optional)
Instructions
- In a saucepan over medium heat, combine 2 cups of heavy cream and 1 cup of whole milk.
- Add ¼ cup of dried lavender buds and heat until steaming but not boiling.
- Stir occasionally to prevent scorching.
- Once heated, remove the saucepan from heat and let it steep for about 15 minutes.
- Strain out the lavender buds using a fine-mesh sieve into another bowl.
- To the strained mixture, whisk in ¾ cup of honey and ½ cup of granulated sugar until fully dissolved.
- Add 1 teaspoon of pure vanilla extract for an aromatic touch.
- Cover your mixture with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once chilled, pour your mixture into an ice cream maker and churn according to manufacturer instructions until thickened.
- If you don't have an ice cream maker, pour it into a shallow dish instead.
- Transfer your churned ice cream into an airtight container and freeze for at least 4 hours until firm.
- To serve, scoop generously into bowls or cones, garnishing with fresh lavender sprigs or drizzle extra honey over the top.
Notes
Store in an airtight container.
Serve immediately; no reheating needed.
Pair with fresh berries or cake.
Use culinary lavender for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg