• Homemade Honey-Lavender Ice Cream

    by  • May 16, 2012 • Cook, Culinary Therapy, Food & Recipes • 10 Comments

    Below is a fairly accurate Venn Diagram of my skill set:

    I am completely comfortable not excelling at all of the activities I enjoy. Yes, I need an inhaler for laser tag. And sure, my clay people are a little deformed and my B flat chord sounds more like a dying cat. You can tell me these things and I won’t be offended. On the flip side, I am also comfortable knowing that I could run circles around you in a statistical analysis showdown. Which, from what I hear, is a common measure of talent and strength.

    But when I’m good at something I enjoy, the ego shuts down. I get very nervous. My punching reflexes become laser speed when someone tries to peep over my shoulder to read an in-progress post, and God only knows what happens to those who taste my cooking before I am happy with it.

    Sharing those talents with the world is a beautiful experience. (The first two, that is – I think “the world” is a bit too much sharing for the third.) Nonetheless, I am extremely picky about what I put out there.

    This is the first time I’ve ever made homemade ice cream. Since I do not own an ice cream machine, I was prepared for disaster. I settled in for a night of ice cream making, knowing full well that it may end up in a gooey explosion coating my freezer.

    But alas – here it is in all of its delicious glory. Making the blog on its very first try.

    I’m proud of you, ice cream. Not only are you refreshing, delectable, and unique in taste, but you look beautiful. And I’m not just saying that to get you into my bed. Because God knows I’m going to eat you there whether you like it or not.

    To make this intensely amazing ice cream (with or without an ice cream maker), here’s what you do. Recipe adapted from here.


    • 1 cups heavy cream
    • 1/2 cup half-and-half
    • 1/3 cup mild honey
    • 2 tablespoons fresh lavender
    • 1 large egg
    • 1/4 c sugar
    • pinch of salt
    • 1/2 tsp red food coloring
    • 1/2 tsp blue food coloring


    Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

    Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

    Whisk together eggs, sugar and salt in a large bowl, then add 1/2 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

    Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Mix in food coloring.

    Freeze custard in ice cream maker, or freeze and continue to stir every half hour. Transfer ice cream to an airtight container and put in freezer to harden.


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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    10 Responses to Homemade Honey-Lavender Ice Cream

    1. May 17, 2012 at 1:18 pm

      Does that not just annoy the shit out of you when people want to eat what you’re making before it’s ready!? I mean yes, I taste that shit the whole way through the cooking process, but that’s so it’ll taste good FOR YOU! I don’t like people watching me cook either or trying to help! I mean I really appreciate the offer to help, but for real I said No, get out (seriously gtfo) of my kitchen, wait for me to tell you it’s ready and come enjoy!

      • Ring Finger Tan Line
        May 22, 2012 at 3:16 pm

        Amen. GTFO. You will eat when I tell you to eat, or I won’t cook anymore.

    2. PostModernSingle
      May 17, 2012 at 1:46 pm

      Looks scrumptious. I also recommend checking this one out. I made it a few weeks ago with mango instead of lemon. http://food52.com/recipes/378_lemon_basil_sherbet

      • Ring Finger Tan Line
        May 22, 2012 at 3:16 pm

        Omggggggggg that looks incredible. How did it turn out? Might have to give it a shot. So refreshing in the Austin heat!

    3. EJ
      May 19, 2012 at 4:48 pm

      Cook just once with raw eggs, and let someone sample before it’s grubbin’ time.

      That’ll fix ’em.

    4. Karen K.
      June 1, 2012 at 4:09 pm

      Blue food coloring? Are you serious?

      • Ring Finger Tan Line
        June 6, 2012 at 11:59 am

        It’s blue and red together. Totally optional, and only if you want the lavender color. Otherwise, it’s cream.

    5. Lauren
      June 29, 2012 at 8:35 pm

      This looks AMAZING! I can’t wait to try this, thank you for posting! I have one question though at the very end of your recipe:

      “Freeze custard in ice cream maker, or freeze and continue to stir every half hour. Transfer ice cream to an airtight container and put in freezer to harden.”

      When you say “stir every half hour” how long is this supposed to be? Wasn’t sure if this was the three hour cooling process you were talking about.

      • Ring Finger Tan Line
        July 9, 2012 at 11:57 pm

        You’re welcome! If I remember correctly, mine took a little over 3 hrs total, stirring every 30 mins. Hope that helps!

    6. Feesgirl
      June 20, 2014 at 8:21 pm

      Attempting to make this icecream today .. Wish me luck!

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