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The art of homemade ice cream has blossomed into a beloved tradition for many, as the simple pleasure of creating a creamy, frozen treat can transform any moment into a special occasion. With the rise of artisanal flavors and an increasing desire for unique culinary experiences, honey lavender ice cream has emerged as a standout choice. This delightful combination brings together the natural sweetness of honey and the delicate floral notes of lavender, resulting in a refreshing and sophisticated dessert that is sure to impress.

Honey Lavender Ice Cream – Homemade Floral Scoop!

Indulge in the elegance of homemade honey lavender ice cream! This delightful treat blends the natural sweetness of honey with the aromatic essence of lavender, creating a refreshing dessert that's perfect for any occasion. Learn the art of crafting creamy ice cream from scratch, using wholesome ingredients for a richer flavor. Discover tips and techniques to master this floral-infused delicacy. Treat yourself to a scoop of sophistication! #IceCream #HomemadeDesserts #HoneyLavender #FloralFlavors #CulinaryArt #SweetTreats
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Ingredients
  

2 cups heavy cream

1 cup whole milk

3/4 cup honey

2 tablespoons dried culinary lavender buds

5 large egg yolks

1 teaspoon pure vanilla extract

Pinch of salt

Optional: Fresh lavender sprigs for garnish

Instructions
 

Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, honey, and dried lavender buds. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat, cover, and let it steep for about 30 minutes to allow the flavors to develop.

    Prepare the Egg Yolks: In a mixing bowl, whisk together the egg yolks and a pinch of salt until well combined and slightly lighter in color.

      Temper the Egg Yolks: After steeping the cream mixture, strain it through a fine-mesh sieve into another saucepan to remove the lavender buds. Reheat the cream mixture on low heat. Gradually pour about a cup of the warm cream into the bowl with the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

        Cook the Custard: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the mixture thickens enough to coat the back of the spoon (about 170°F to 175°F).

          Chill the Custard: Once thickened, immediately remove the saucepan from the heat. Stir in the vanilla extract. Pour the custard into a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight for best results.

            Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

              Freeze the Ice Cream: Transfer the churned ice cream to an airtight container, smoothing the top. Freeze for at least 4 hours or until firm.

                Serve and Enjoy: Scoop the honey lavender ice cream into bowls or cones. Garnish with fresh lavender sprigs if desired. Enjoy your homemade floral treat!

                  Prep Time: 20 minutes | Total Time: 8 hours | Servings: About 1 quart (4-6 servings)