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Lavender Ice Cream with Honeycomb Toffee

Lavender Ice Cream with Honeycomb Toffee

Yield: about 1 quart
Author: Maryanne Cabrera


  • 2 cups whole milk
  • 1 ½ cups heavy cream
  • 2 Tablespoons dried lavender, culinary food grade*
  • cup + 2 Tablespoons granulated sugar
  • ¼ 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