Lavender & Honey Ice Cream - Martha Steward – Lavender Hill Clothing

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Lavender & Honey Ice Cream - Martha Steward

Posted on 26 July 2016

A deliciously rich treat, perfect for those summer afternoons lazing in the sun. 

Lavender and honey icecream


  • 1/4 cup dried lavender
  • 1/3 cup honey
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy cream


  1. In a medium sized saucepan, mix the milk, lavender, and honey. Bring to a gentle boil, cover, and then remove from the heat. Stand the mixture for 5 minutes. Strain mixture, reserving milk and discarding lavender.

  2. Combine egg yolks and sugar in the bowl of an electricmixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a mediumsaucepan, and bring to a simmer over medium-low heat.

  3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

  4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

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