Honey Lavender Ice Cream


  • 2 C of whole milk
  • 1 C of half & half cream
  • 1/4 C of fresh lavender
  • 1/2 C of organic honey
  • 5 large egg yolks


In a saucepan mix together the milk, honey, and the lavender on medium heat until you get a gentle boil going. After about 3 minutes, remove from heat and set aside to steep for about 5 minutes. Mean while mix up the yolks and sugar for about 5 min as well. Then do the best you can to strain the lavender from the milk mixture ( donโ€™t worry too much if a tiny about are left in the milk). Then return the milk mixture to a gentle boil and slowly add the egg mixture into the simmering milk while vigorously whisking the two together. Continue cooking (for about 10 min) until the mixture thickens. Remove from the heat and then add in the cream to the mixture. Pour into desired dish & freeze for overnight.ย 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.