Salted Honey Lavender Ice Cream
Smooth homemade ice cream infused with floral lavender and sweet honey, balanced with a touch of sea salt for complexity. This french-inspired desserts ready in about 35 minutes layers heavy cream, whole milk, dried culinary lavender into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp dried culinary lavender
- 1/2 cup honey
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1/4 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 2 tsp dried culinary lavender. Heat over medium heat until just simmering, then remove from heat and let steep for 20 minutes.
- Step 2: In a separate bowl, whisk together 4 large egg yolks, 1/3 cup granulated sugar, and 1/2 cup honey until pale and thick.
- Step 3: Slowly strain the lavender-infused cream mixture through a fine sieve into the egg yolks, whisking constantly to temper the eggs.
- Step 4: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 7-8 minutes.
- Step 5: Remove from heat and stir in 1/4 tsp sea salt.
- Step 6: Pour custard through a fine mesh sieve into a clean bowl, cover, and chill in the refrigerator for at least 4 hours or overnight.
- Step 7: Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.
- Step 8: Transfer ice cream to a container and freeze for an additional 2 hours before serving.
Frequently asked questions
How long does Salted Honey Lavender Ice Cream take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Salted Honey Lavender Ice Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Salted Honey Lavender Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salted Honey Lavender Ice Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salted Honey Lavender Ice Cream?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
