Every time I talk about the weather, it changes the next week. So I think I need to just shut up about it now. But just so you know, I checked the weather forecast, and it’s supposed to go back in the 90s later this week (in SoCal) ugh… why??? Ok, zip my mouth! I guess it’ll give you a reason to make some honey lavender ice cream then…
This honey lavender ice cream was due for a long long time, ever since I first saw It’s Complicated! You haven’t seen this movie?? Well, you gotta. If you have, remember that scene when Adam was having dinner with Jane, he leaves, and Jake came in and ate the left over Croque-Monsieur and honey lavender ice cream?? Yes, that ice cream, I wanted to make THAT ice cream since 5 years ago! Finally, only now, better late than never as they say, right? One day, I would love to live in Santa Barbara and own a bakery that pumps out delicious chocolate croissant and make ice cream when I can’t sleep…
The lavender flavor can get pretty strong, I only used 2 tablespoons of dry lavender flower and I think even 1 tablespoon would have worked. Of course, steeping time also plays an important factor. Obviously, for stronger flavor, you could use more lavender or steep longer. Since I LOVE cheese in ice cream so much, see this mascarpone ice cream and this orange mascarpone ice cream, I added a little bit of cream cheese to this recipe. 🙂 I find that adding cheese helps make the ice cream super creamy! And who wouldn’t like creamy cheesy ice cream?? Enjoy!
Honey Lavender Ice Cream
- 2 cup whole milk
- 1/4 cup honey
- 2 tablespoon dry lavender flower
- 4 large egg yolks
- 1/4 cup granulated sugar
- 4 oz cream cheese – room temperature
- Pinch of salt (optional)
- Extra honey for swirl (optional)
- Place milk, honey and lavender in a medium sauce pan and bring to a simmer, stirring occasionally. Remove from heat and let steep for 5 – 10 minutes. The longer you steep the stronger the lavender flavor will be, and the ice cream will be a little spicy. Strain the milk and discard lavender.
- In a medium bowl, beat the egg yolks and the sugar on medium high speed until the color lighten and the texture is stringy.
- Place the milk back on the stove and bring to a simmer again. Temper the hot milk into the egg mixture by adding a little bit of milk at a time while whisking on low to mix. Adding too much hot milk too quickly can cook the egg.
- Once all of the milk has been added, pour the entire mixture back into the sauce pan and put over medium heat.
- Cook the custard, stirring constantly, until the mixture thickens and coats the back of the spoon. The temperature should register about 175°F to 180°F.
- Remove from heat and add the cream cheese, whisk until cheese completely dissolves. You could add a pinch of salt with the cheese in this step but cream cheese tends to be salted already, so it is optional.
- Let custard cool to room temperature. Then chill in the refrigerator for about 4 hours, or overnight. You can leave the custard uncovered while chilling in the fridge to avoid condensation. Only cover it when you are sure no condensation can form.
- When you are ready to make ice cream, pour custard into an ice cream maker and process according to manufacturer directions.
- Transfer to an air tight container and freeze for a few hours until harden. If you want to make honey swirl in the ice cream, add half of the ice cream to the container, flatten, drizzle about 1 tablespoon of honey on top, then add the rest of the ice cream. Freeze until harden.