A simple summer dessert that works just as well for dinner parties as it does for relaxed sunny days. This lavender and honey ice cream has a light floral flavour and creamy texture. If you don’t have an ice cream maker, you can still make it – just use the no-churn method below instead.
Ingredients
- 2 cups whole milk
- 1½ cups double cream
- ½ cup honey
- 1–2 tbsp dried Cotswold Lavender culinary grains
- Pinch of salt
-
4–5 egg yolks
- 1-2 drop of purple food colouring (optional)
Method (with an Ice Cream maker).
-
Infuse the flavour
Warm the milk, cream, honey, salt, and lavender in a saucepan over medium heat until steaming. Remove from heat and leave to steep for 20–30 minutes. -
Strain
Strain out the lavender buds and return the liquid to the pan. -
Make the custard
Whisk the egg yolks in a bowl. Slowly add a little of the warm mixture while whisking, then pour everything back into the pan. Cook gently, stirring, until the mixture thickens slightly and coats the back of a spoon. -
Cool
Transfer to a bowl and chill completely in the fridge (at least 4 hours or overnight). -
Churn
Pour into an ice cream maker, add your food colouring and churn according to the manufacturer’s instructions. Freeze until firm.
Method (without an Ice Cream maker).
If you don’t have an ice cream maker:
-
- Follow steps 1–4 above.
- Add the food colouring during your final stir of the liquid mixture, just before you pour it into the freezer container
- Pour the chilled mixture into a freezer-safe container.
- Freeze for about 1 hour, then stir vigorously with a fork or whisk.
- Repeat this every 30–60 minutes for 3–4 hours to break up ice crystals.
- Once mostly set, leave to freeze fully until scoopable.
Serving Ideas
- Drizzle with extra honey before serving
- Pair with shortbread or simple butter biscuits
- Serve with fresh berries for a summer dessert plate
- Add a few edible lavender buds for garnish if you like
Explore our culinary collection and bring the scent and taste of the Cotswolds into your kitchen this summer.
