Honey and Lavender Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard, sweetened with honey instead of sugar and steeped with dried lavender instead of vanilla. Floral, soft and summery.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 335 kcal |
| Protein | 4.9 g |
| Carbohydrate | 22.3 g |
| of which sugars | 21.9 g |
| of which free sugars | 18.5 g |
| Fat | 26.3 g |
| of which saturates | 15.7 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 480 ml double cream
- 240 ml whole milk
- 1 g fine sea salt or table salt a pinch
- 1 tbsp dried culinary lavender strained out
- 6 large egg yolks
- 180 g mild runny honey
- 1
Steep. Combine the cream, milk and salt in the saucepan, bring slowly to a simmer, then stir in the lavender, cover and remove from the heat for 30 min. Taste and steep up to 15 min more if you want a stronger flavour.
- 2
Prepare the yolks. Whisk the yolks with the honey in the heatproof bowl until smooth; honey blends more easily if it is runny.
- 3
Temper. Reheat the infused dairy until hot but not simmering, then pour it through the sieve onto the yolks, whisking all the while. Discard the flowers and return the mixture to a clean pan.
- 4
Cook. Stir over low heat until the custard thickens and a line drawn on the spatula holds, at 77-80 °C.
- 5
Chill. Cool the custard over the iced water and refrigerate for at least 4 h; an overnight rest improves the flavour and texture.
- 6
Churn and freeze. Churn until thick and freeze until firm, at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks.
