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Homemade lavender ice cream mixed with delicious lavender syrup and honey in an ice cream maker!
Homemade Lavender Ice Cream
Summer season means ice cream season, or if you are like our family, ice cream season is all year round! I see you raising your hand! With fall almost here, I had to share this tasty homemade lavender ice cream before the temperatures start dropping! This homemade ice cream was made using an ice cream maker, and I preferred this version over the no-churn kind I tried in the kitchen. I will be tweaking my no-churn version for a future recipe for those that prefer a simpler version!
If you are adventurous and want to explore ice cream makers then I highly recommend them. There is truly nothing wrong with store-bought, but fresher, homemade ice cream always wins in the taste (and quality) category! For most ice cream makers, a preliminary step involves whisking together the ingredients and then chilling them. A couple of hours later, you are then ready to blend into an ice cream form using the ice cream maker. Altogether, it takes some planning and time, but overall it is worth it after that first bite! The ice cream maker I am using currently is an adorable pink one by Cuisinart (had to support the Susan G Komen Fund!). For less than $70 I feel it is well worth it and have been impressed with the quality and strength of the machine.
Ice Cream Basics
Perfecting the ice cream recipe comes down to simple ratios and basic ingredients. If you want to achieve that creamy taste and texture, heavy cream and whole milk are standard. Mostly all recipes I have seen online call for 2 cups of heavy cream and 1 cup of whole milk, in addition to ¾ cup granulated sugar. The sugar can be modified if adding liquid sweeteners, such as lavender syrup or honey as I used in my version. This basic style is known as the Philadelphia style. Other versions are the French style, using egg yolks, and the Sicilian style, using cornstarch. For more on the different ratios and types of ice cream out there (this was all new to me as well) there's an excellent article by Food52.
Lavender Syrup 101
Lavender syrup can be made at home if you prefer homemade! This simply includes either honey (or granulated sugar) and water simmered with dried culinary lavender; The Spruce Eats has a nice step-by-step guide. Make sure to let the mixture steep to get more flavor!
I personally used a store-bought version I got my hands on at my local farmer's market for this recipe. This syrup was so delicious, I used the leftover syrup in lemonade and marinades, and even tossed in potatoes prior to roasting! Try roasting almonds coated in this syrup for a tasty snack. I got this lavender syrup locally in Colorado from Purple Fence Farm.
If you like lavender syrup in different recipes try some of my recipes below:
apple muffins with honey lavender
Homemade Lavender Ice Cream
Using the ice cream maker, this rich and creamy version is infused with lavender syrup and honey!
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Mixing
- Cuisine: American
Ingredients
2 cups heavy cream
1 cup whole milk
2 teaspoons vanilla extract
½ cup granulated sugar
⅓ cup lavender syrup*
2 tablespoons honey
pinch of salt
Instructions
In a large mixing bowl, whisk together all of the ingredients. Chill overnight or at least two hours prior to mixing in the ice cream maker.
Transfer the chilled ice cream mixture to your ice cream maker. Churn according to the manufacturer's instructions provided. Usually 15-20 minutes churning until your desired consistency. If you prefer a thicker ice cream, transfer it to a freezer-safe container and chill it for an additional 1-2 hours.
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