Go Back
+ servings

Honey Lavender Ice Cream

This Honey Lavender Ice Cream will not only cool you down but its aroma will also take you on a relaxing summer vacation away from the hustle bustle of everyday life.
Prep Time30 mins
Cook Time10 mins
Resting Time12 hrs
Total Time40 mins
Course: Dessert, Ice Cream
Cuisine: American
Servings: 12 scoops
Calories: 169kcal
Author: Trang


  • 2 cup of whole milk 480 g
  • ½ cup heavy cream 120 g
  • 2 tablespoon dried lavender flower 3 g
  • 4 egg yolks 78 g
  • ¼ cup sugar 45 g
  • 4 oz cream cheese 113 g, room temperature
  • ½ cup honey 171 g
  • 1/4 teaspoon pure vanilla extract 1 g
  • A pinch of salt


  • Add dried lavender flower to a spice bag and add it to a saucepan with the milk and cream. Bring the mixture to a simmer on the stove top over medium heat, turn off the heat and steep for 5 - 10 minutes. Remove the spice bag or if not using a spice bag, strain the mixture to remove the dried lavender.
  • In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.
  • Bring the milk and cream mixture back to a simmer and temper it into the egg mixture by adding just a little bit of hot liquid, a few tablespoons at a time, to the egg mixture with the mixer on low speed. Allow to incorporate before pouring in more.
  • Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the custard thickens and reaches 175°F - 180°F. This will take approximately 4 - 4:30 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.
  • Add softened cream cheese, honey, vanilla extract and salt to the hot custard mixture and stir until completely dissolved.
  • Allow to cool to room temperature uncovered and refrigerate overnight or until cold enough to use in an ice cream maker.
  • Churn in an ice cream maker according to the manufacturer's directions. I churn mine for 15 - 20 minutes.
  • Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.


  • You can soften cream cheese in the microwave for about 30 seconds to help it incorporate in the custard mixture easier.
  • You don’t necessarily need to refrigerate your ice cream base overnight. As long as you are able to cool your ice cream base to 39°F, the same temperature as a refrigerated base, you are welcome to churn it the same day.
  • I usually make the ice cream base at night, refrigerate the base overnight, churn the next morning, freeze throughout the day and the ice cream will be ready after dinner.
  • Don’t forget to freeze the ice cream maker bowl per manufacturer’s instructions before making ice cream. My KitchenAid attachment requires 24 hours of freezing.
  • Store churned ice cream in an airtight container in the freezer. You can layer a piece of plastic wrap right on the surface of the ice cream to prevent ice forming on the surface.
  • This recipe yields about 1.5 quarts.


Serving: 84g | Calories: 169kcal