Cream and honey make any recipe richer and more luscious and this delicious lavender honey ice cream takes the winning flavour combination and makes it even more luxurious with the addition of the subtle and unique floral flavour of infused lavender buds. Simply put, this lavender ice cream is dreamy!
Before starting place an aluminium cake pan into the freezer and let it chill while you proceed with the next steps.
Begin by creating the lavender infusion:
Add the milk, honey, and lavender to a saucepan set over medium heat. Stirring occasionally, bring the mixture to steaming. You do not want the mixture to bubble, you just want it to simmer and let the lavender steep for 7-10 min.
Remove the pan from the heat, allow it to rest at room temperature for 10 minutes and using a fine-mesh sieve, strain the infused milk to discard the lavender buds.
Now you can add into the lavender infusion the condensed milk, salt and the food colouring (if you are using it), stirring until all ingredients are well mixed.
Chill the mixture for 1 hour, or until completely cold.
Once the infusion is cold, pour it into a mixing bowl and add the cold heavy cream. Beat the mixture with a hand mixer on high, until firm peaks form.
Once fully incorporated and firmly whipped, pour it into the chilled aluminium cake pan, cover with cling wrap and freeze it for at least 6 hours. It's best when chilled overnight!
150ml whole milk
60gr honey (if you have lavender honey go for it!)
3 tbsp culinary lavender
Pinch of salt
200ml condensed milk
500 ml heavy cream for whipping (keep it very cold, in the fridge, until needed)
Purple food colouring to taste (optional)
Chocolate and lavender are quite a duo... Deliciously different! The Lavender gives a subtle floral and fragrant taste to these sweet muffins and goes so very well with the chocolate.
Preheat oven to 350 degrees. Beat granulated sugar, butter, and vanilla until well-blended. Add egg and egg white, one at a time, beat well after each addition. Sift flour and combine with the baking powder, baking soda, and salt; stir well. Add the flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour the batter into a greased 9×5 inch loaf pan. Bake at 180 degrees for about 1 hour or until a sharp knife or cake tester inserted in the center comes out clean.To prepare glaze, combine powdered sugar and remaining ingredients. Spread on the warm cake. Cool in pan 20 minutes on a wire rack before removing from the pan.
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