Home » A spring in my step : Honey Lavender Ice Cream

A spring in my step : Honey Lavender Ice Cream

Yes, darlings, I have been over-sharing a bit lately. Or just sharing. Spreading some awareness.

But awareness is exhausting. I need a break from telling you so much about myself. Because, soon, you are going to know me better than I know myself.

And, besides, it is spring. It even momentarily was get a pedicure and dig out the sandals weather here in Chicago.

So, I dug out some spring flavors and the ice cream maker. And I made you a treat. 



Even Cecelia wanted to get in on some ice cream, although, I think the honey + lavender flavor was a bit sophisticated for her.

Which is good.

It meant more for me.

This ice cream has the peppery floral flavor of lavender, the flowery sweetness of honey. And a creamy deliciousness that only comes from using real cream.

Don’t take the use of honey as a thought that this is a healthy ice cream. It is an indulgent treat.

A fantastic, lovely, welcome spring treat.


Honey Lavender Ice Cream

Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 2 hours
Cook time: 45 mins
Total time: 2 hours 45 mins
Serves: 8
Adapted from the “A Perfect Scoop” cookbook by David Lebovitz, the master of ice cream. With this recipe, you should note that there are 3 periods of waiting – first, the steeping of lavender in the honey, and then making and chilling the custard, and finally, after a run through an ice cream maker, it may need to finish its set up in the freezer. If you are avoiding refined sugars, you could replace the sugar by weight with something like coconut palm sugar or evaporated cane juice.
  • 1/2 cup (125 mL) honey
  • 8 grams (1/4 cup) dried lavender, divided
  • 1 1/2 cups (375 mL) whole milk
  • 50 grams (1/4 cup) sugar
  • 1 1/2 cups heavy cream
  • pinch of salt
  • 5 egg yolks
  1. In a small sauce pan, warm the honey and 4 grams (2 T) of your lavender. Once warm, let it steep for 30 minutes.
  2. In a medium sauce pan, warm the milk and stir until sugar is just dissolved.
  3. While the milk warms, place the cream in a large bowl topped with a fine strainer. Pour the honey through the strainer and gently press on the lavender to release flavor.
  4. Whisk together the egg yolks, warmed milk and sugar mixture and a pinch of salt. Pour those back into the sauce pan. Place the sauce pan over medium heat.
  5. Stir constantly, scraping the bottom of the pan. When the mixture is thick enough to coat a spoon.
  6. Pour the custard through the strainer into the honey and cream mixture and whisk to combine. Add the remaining lavender and cover with plastic wrap.
  7. Chill the mixture for at least 2 hours, but preferably overnight.
  8. Strain the lavender from the custard.
  9. Freeze the custard according to your ice cream maker’s instructions. For my Cuisinart, that means a 25 minute freeze in the maker which yields ice cream that has the consistency of soft-serve. For a scoop-able treat, freeze for about an hour.



    • maryfran says:

      Yes you do! Lavender is great! If you are skeptical, start with herbes de provence on some roasted veggies, you will love it!

  1. Thanks, I’ve used your recipe for reference today to make some honey-lavender ice cream, used lavender from my own garden. I’ve got the custard in the fridge for overnight now, early taste tests are promising!

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