The Perfect Summer Treat

This is a delicate ice cream made with fresh Whale Rock Lavender and local Narragansett honey.


Honey Lavender Ice Cream


0.0 rating
  • V
  • GF
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:45 mins
  • Serves:6
  • Freezable:Yes
  • 1 cup heavy cream
  • 2 cups half and half
  • 2/3 cup light Narragansett honey
  • 2 tablespoons fresh Whale Rock Lavender (3 tablespoons if dried)
  • 2 eggs
  • 1/8 teaspoon kosher salt
Step 1
  1. Combine the creams, honey and lavender in a medium saucepan and warm over medium-low flame to just below boiling. Using a wooden spoon, stir the mixture while it's heating. Do not boil the mixture as it will curdle.
  2. Turn off burner and let the mixture steep for 30 minutes.
Step 2
  1. Using a fine mesh strainer, strain the steeped mixture into a bowl. Clean the original saucepan and pour the strained mixture back in. There should not be any lavender flower buds left in the mixture.
  2. Whisk the eggs and salt in a small bowl.
  3. Slowly add a 1/2 cup of the warm mixture to the whisked eggs to bring them up to temperature.
  4. Add the egg mixture back to the saucepan and warm it over a medium-low flame until it nicely coats a wooden spoon. Stir the mixture every 30 seconds while warming and then constantly when it begins to thicken.
  5. Once thickened, pour the mixture into a heat safe bowl. Cover the bowl and refrigerate overnight until chilled.
  6. If needed sooner, you may speed up the cooling process by placing the covered bowl into a larger bowl filled with ice and then refrigerate.
Step 3
  1. Stir the chilled mixture and pour into an ice cream maker. Follow the manufacturer instructions to freeze the ice cream.
  2. Place ice cream into a freezer safe container with plastic wrap placed directly on the ice cream to discourage ice crystals from forming.
  3. Freeze container for at least an hour and serve.

Leave a Comment