Lavender Honey Ice Cream

4.89 from 9 votes

This Lavender Honey Ice Cream recipe is a made without an ice cream maker or sweetened condensed milk! It's easy, creamy, and delicious!

Prep Time30

Cook Time0

Chilling Time8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 564kcal

1½ cups (354.88 ml) heavy whipping cream cold
5 large (5 large) egg yolks
6 tablespoons (75 g) granulated sugar
¼ cup (¼ cup) honey
¼ cup (¼ cup) lavender syrup
¼ teaspoon (¼ teaspoon) salt
½-2 teaspoon (½ teaspoon) purple food dye optional but recommended; more/less depending on color preference

Place a clean & dry loaf pan in the freezer.
Mix the yolks, sugar, honey, lavender syrup, salt, and purple dye in a small/medium saucepan.
Stir constantly over low heat until the mixture reaches 160°F.
Pour the mixture through a fine mesh sieve into a heat-resistant bowl. Let it cool in the refrigerator so that it's cold when you mix it into the whipped cream.
In a large mixing bowl, whisk the cold heavy whipping cream to stiff peaks. I recommend using a hand or stand mixer with whisk attachment for this step.
Place this in the refrigerator as well until the yolk mixture is cold.
Once the yolk mixture is cold, give it a good stir with a whisk. Then, gently fold ⅓ of the mixture into the whipped cream. Repeat until they're fully combined and smooth & creamy.
Pour the ice cream mixture into the frozen loaf pan and immediately place in the freezer as close to the back as possible. Let it freeze for at least 8 hours.

Storage: Cover and store ice cream in the freezer for up to 1 month.