Lavender and Honey Ice Cream

I don’t know if I’ve ever mentioned before that I don’t really cook.  I mean, I have a few reliable recipes that I bring to potlucks or whatever, but I am not one to experiment in the kitchen.  Which is kind of embarrassing considering one of my bridesmaids is a freaking food critic.  For real.  Anyway, Keith and I are crazy about food and we’ll spend a lot of money for a good meal, but eh . . . it’s just not my personal thing. Which is why this is a MAJOR TRIUMPH for me.  Over the weekend, I made lavender and honey ice cream from scratch.  And not only that, since I used sections of so many different recipes and changed it up so much, I kind of think this is my own personal recipe.  Whoa.  Like, WHOA.

lavender honey ice cream

Aunt Veronica’s Lavender and Honey Ice Cream
(I’m not an aunt, but that sounds more old-fashioned, right?)


1 1/2 cups heavy cream
1 1/2 cups half & half
1 tbsp dried lavender flowers
1/2 cup wildflower honey (or any flower honey)
3 tbsp gin
2 eggs
dash salt

You will need an ice cream maker for this recipe.

Bring cream, half & half, lavender and honey just to a boil in a heavy saucepan over medium heat, stirring occasionally.  Remove from heat and let steep, covered, for 30 minutes.

Pour mixture through a fine-mesh sieve into a bowl, pressing the flowers against the sieve with the back of a spoon to extract all of the flavor. Discard the lavender.  Return mixture to clean saucepan over medium heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup of the hot cream mixture in a slow stream, whisking.  Pour egg mixture into remaining cream mixture in saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until mixture thickens – about 5 minutes.  Do not let boil.

Pour mixture through sieve into clean bowl and cool completely in refrigerator, stirring occasionally.  To chill faster, set the bowl in a larger bowl filled with ice water.   This takes approx. 2 -3 hours, but can chill up to one day before freezing.

Transfer to ice cream maker and freeze.  Just when the mixture looks frozen, add the gin.  Alcohol will impede the freezing process if added sooner.  The mixture will soften immediately, but continue running the machine and it will thicken again.

Makes 1 quart of ice cream.

*This recipe is super rich and creamy, if you prefer a more crisp flavor, use 1 cup heavy cream and 2 cups half & half.

You can really taste the lavender and honey, but neither is overpowering (to me, anyway).  And it’s getting better and better each day, so I would recommend making this a few days before you plan to serve it.  I relied heavily on this recipe for the directions, but made changes to the measurements.  No ice cream maker?  Try this version.


Filed under MADE IT

2 Responses to Lavender and Honey Ice Cream

  1. Stacey

    Auntie Dee (because that is who you are! Not “Aunt Veronica”), I’m not at all surprised that this turned out great for you! Cooking is waaaaay easier than all the crafty stuff you do! None the less, I’m super impressed. I don’t do desserts. Make some for me, please.

  2. Can I have some? That sounds delicious, and this coming from the land of icecream…

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