Welcome sun-filled days, crisp air, and fresh blooms with this sweet floral springtime inspired ice cream. Grab your picnic blankets and let’s enjoy all the honey lavender ice cream al fresco!
Lavender and honey is a delicious combination that I am just learning to appreciate. Since moving to Pasadena, I’ve been frequently this cute little espresso bar, aptly named Lavender and Honey.
They make excellent cortados and delicious sandwiches. (The Parisian is my fav!) Without fail, during every visit, I order the cortado. But recently I’ve been eying the lavender lemonade and French lavender breve. When I’m waiting in line I tell myself that I’m going to try something new.
But the truth is, I’m afraid to deviate from my usual order.
Prior to this honey lavender ice cream, I’ve also associated lavender with soaps, potpourri, and perfumes. I couldn’t imagine eating it.
I’ve shied away from all things lavender for too long. This honey lavender ice cream won me over.
The sweet floral notes of the dried lavender pairs wonderfully with honey. It’s relaxing. It’s calming. And it’s amazingly delicious. It’s probably the fanciest looking ice cream I’ve ever made. When eaten with the crispy, crunchy honeycomb toffee, this ice cream is unstoppable.
Grab a bowl and dig in. This is the kind of ice cream that doesn’t last long in the freezer. You’ll finish it faster than you thought possible.
Now that I no longer fear lavender, I think it’s about time I try making that lavender lemonade…
Lavender Ice Cream with Honeycomb Toffee
Yield: about 1 quart
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 2 Tablespoons dried lavender, culinary food grade*
- 2/3 cup + 2 Tablespoons granulated sugar
- 1/4 cup honey
- pinch of salt
- honeycomb toffee, see notes
In a heavy bottomed sauce pot, combine milk, heavy cream, and 2 tablespoons sugar. Set over medium-high heat and bring to a simmer. Stir often to ensure milk does not burn along the edges of the pot. Remove from heat and add dried lavender. Cover pot and let lavender steep for 1 hour.
Strain lavender. Measure liquids. Add additional milk until you have 3 1/2 cups of liquid. Add remaining 2/3 cup sugar and 1/4 cup honey. Set over medium heat. Stir often and cook until sugar has dissolved. Remove from heat. Add pinch of salt. Stir to combine. Transfer liquid to an airtight container and allow to chill in the fridge overnight to mature.
The following day, freeze mixture in ice cream maker according to your unit's instructions. Process until the volume of ice cream has increased by half and it has reached a soft serve consistency.
Transfer to a freezer safe container and let rest in the freezer for at least 2 hours before serving. Allow to sit at room temperature for 3-5 minutes before scooping and serving. Garnish with honeycomb toffee.
I used Bon Appetit's honeycomb recipe.
Be sure to use culinary dried French lavender (food grade). I purchased mine from Williams-Somona. You should be able to find it at various retailers online, as well as your local Whole Foods or well stocked markets.
All images and text © The Little Epicurean