We were inspired to make this ice cream after our incredible visit to the South of France, specifically in the Provençe region where lavender grows in abundance and is seen (and tasted) everywhere!
We found nice lavender honey at a local market, and then we made a batch of honey granola for topping…and the end result was truly something magical.
HOW TO MAKE LAVENDER ICE CREAM
Of course, you can’t really make good lavender ice cream without a good lavender!
Lavender can be found online at www.pendereys.com, or at specialty food shops. I found some at Williams-Sonoma. Be sure to get the type that is safe for food, don’t get the potpourri variety!
We also like the addition of rose water, which adds even more of a floral hint, but go easy…a little goes a long way.
STEEP THE LAVENDER IN HOT CREAM
The sweet aromatic lavender is simmered on hot cream.
This is how the herb infuses the cream, and ultimately the ice cream. Again, just a dash of rose water is all that’s needed to add more floral taste to the cream.
If you’re not a fan of rose water, then just leave it out. Remember, a little goes a long way!
Mixing the cream together in your mixer ensures the best texture for the Lavender Ice Cream.
But, let’s get back to this amazing ice cream right here
HONEY GRANOLA IS THE PERFECT TOPPING
There are so many things to love about the topping for this ice cream.
The taste and texture are perfect.
And it is so easy and can be made days in advance!
Ready to make a wonderfully delicious and unique ice cream? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Lavender Ice Cream with Honey Granola
FOR THE ICE CREAM
- 3 cups light cream
- 2 tbsp dried lavender flowers
- ¾ cup sugar
- 4 large egg yolks
- 2 tsp all-purpose flour
- 1 tsp rose water optional
- ½ cup lavender honey for topping
FOR THE HONEY GRANOLA
- ⅓ cup old fashioned rolled oats
- 2 tbsp all-purpose flour
- ¼ tsp Kosher salt
- 1 tbsp unsalted butter room temperature
- 2 tsp honey
MAKE THE ICE CREAM
- Combine the cream and lavender flowers in a heavy medium saucepan and bring to a simmer then remove from heat.
- Cover the pan and allow to steep for 15 minutes.
- Next, in a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
- Beat in the flour and set aside.
- Strain the cream to remove the lavender flowers.
- Slowly beat the warm cream into the egg yolks.
- Now, pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk, or wooden spoon, until the custard thickens slightly. (Don't let the mixture boil or the eggs will scramble).
- Remove from the heat and pour the hot lavender custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the rose water (if using).
- Cover and refrigerate until cold, or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions
- When finished, the ice cream will be soft, but ready to eat.
- For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.
- Top with heated lavender honey and honey granola (instructions below)
MAKE THE HONEY GRANOLA
- Heat the oven to 350 F.
- In a small food processor pulse the oats until finely chopped.
- Transfer to a bowl along with the flour and salt, then add the butter and honey and rub the mixture with your fingers until it forms crumbles.
- Spread the crumbles on a parchment paper-lined baking sheet and bake until golden brown, about 25 minutes.
- Let cool completely, and then crush into smaller crumbles.
- Serve over ice cream with heated lavender honey.