Lavender Honey Ice Cream
Yield: About 2 pints
*May contain nuts depending on your milk choice.
- 8 oz heavy cream
- 7 oz almond milk (can use whole milk here too)
- 5 oz buttermilk
- 6 oz honey
- ¼ tsp pink himalayan sea salt
- 0.10 oz dried lavender (about 2 Tbsp)
- 5 egg yolks, lightly whisked
- In a heavy-bottomed, non-reactive medium saucepan, whisk together heavy cream, buttermilk, almond milk, honey, and sea salt. Honey will not dissolve or totally mix in here, that is okay.
- Place pan over medium-high heat and wait until mixture comes to a boil just around the edges. Then remove pan from heat and whisk in lavender. Honey should be completely mixed in by now.
- Cover pan and let steep for approximately 20 minutes. You want a true lavender flavor here. I encourage you taste it as it steeps – dry lavender is a little different with each batch so it might take more (or less) time to flavor the milk mixture as desired.
- Once flavored, strain mixture and place back into saucepan. Be sure to really press on the lavender to get out all the flavor + milk mixture!!!
- If you haven’t already, prepare your yolks by lightly whisking them. You really just want to break up the yolks here.
- Place pan back on burner and turn heat to medium-high again. When the mixture begins to boil around the edges, turn heat down to medium.
- Then, carefully pour a little bit of the hot milk mixture into the yolks, whisking constantly. Repeat, adding a little more hot milk while continuously whisking the yolks. This is called tempering.
- Pour the now tempered egg mixture into the saucepan, stir its contents slowly with a spatula. Continue to stir to combine. Cook mixture over medium heat, constantly stirring, until the mixture has thickened. If you pull your spatula out and run your finger through the mixture on the spatula, it should create a clear path where the mixture does not bleed/drip into. This is a sign the mixture is done. It will take approximately 2 minutes but keep in mind my “medium” heat is different from yours.
- Strain mixture again but this time into a clean bowl. Set bowl into an ice bath and let cool. Stir occasionally with spatula so a skin does not form on top. Once cool, cover with plastic wrap and refrigerate overnight.
- Make sure the bowl of your ice cream maker is in the freezer overnight as well!
- NEXT DAY. Pour mixture into bowl of ice cream maker and turn on. Follow the manufacturer’s instruction from here on out; I use Cuisinart’s 1.50 Quart Ice Cream Maker. Mine took about 25 minutes to churn.
- When done, transfer ice cream to an airtight container and freeze. Chill for at least 4 hours to let ice cream firm up before serving, overnight is best. Protip: Place airtight container in the freezer ahead of time!