Honey Lavender Ice Cream with Honeycomb Toffee

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 Ice Cream with Honeycomb Toffee

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.

Lavender Ice Cream with Honeycomb Toffee

Lavender Ice Cream with Honeycomb Toffee

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.

Lavender Ice Cream with Honeycomb Toffee

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

Author Maryanne Cabrera

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

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

Lavender Ice Cream with Honeycomb Toffee

Lavender Ice Cream with Honeycomb Toffee
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Comments

Kara | Sorghum and Starch

What a beautiful flavor combo!

Stephanie @ Velez Delights

Looks deliciously amazing! :)

Kirsten

Flawless! This makes me want to don a bonnet in the best possible way. Saving this recipe for later!

Joleen @ Joleen Cuisine

The combo of flavors reminds me of a visit I made to a popular ice cream shop in LA called Salt and Straw and they have a ton of floral flavors and honey-lavender type ice creams and they’re SO good :)

Flavia Pariciani

Not everybody knows that the icecream mixture should be left to mature, I read it on a professional cookbook. I haven’t made any icecream yet and I’m glad to see here that it works! Do you think that it would be possible to make a cold infuse of milk-cream-and-lavender? Thank you?

Emily

I’ve made this honeycomb twice now. Both times I followed the recipe exactly. It’s ferocious! However, mine is coming out as more of a thin brittle. It does not look as light and airy as the pictures. Any suggestions?

Kat

Hey Maryanne
I was wondering if you ever tried putting the honeycomb toffee into the ice cream? Also I do not have an ice cream maker. Would I just have to put the ice cream into a container and stick it in the freezer until it’s ready?

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