Honey Lavender Ice Cream | wildwildwhisk.com
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5 from 2 votes

Honey Lavender Ice Cream

Makes about 1 quart (more or less)
Prep Time30 mins
Cook Time10 mins
Resting & Freezing Time12 hrs
Total Time40 mins
Course: Dessert, Ice Cream
Cuisine: American
Servings: 6
Calories: 230kcal
Author: Trang


  • 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.


Serving: 134g | Calories: 230kcal