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Lavender Honey Ice Cream


Special Equipment

  • Candy or Instant-read thermometer
  • Ice cream maker


  1. Bring cream, half-and-half, and lavender honey 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.
  2. Whisk together eggs and salt in a large bowl, then add 1 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).
  3. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
  4. Chill, covered, until cold, at least 3 hours.
  5. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.


Ice Cream keeps for 1 week.

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