honey lavender ice cream

Lavender is among the safest and most widely used of aromatherapy oils. Since I found a few lavender shrubs near my house, and I´ve read it may be good as a sleeping aid, I always have it at home. I use it fresh for decoration and dry for cooking. Our house smells like lavender fields now 😉

Those little blue flowers yield abundant nectar thanks to which we can enjoy lavender honey. It´s created by bees feeding on lavender plants, famous for its high quality. Unfortunately, I don´t have it at home, but I decided to combine portuguese Mel de Flores with the dry lavender flowers and make my first homemade ice cream.

I don´t think it´s neccesary to have an ice cream machine to make it at home. People have been making ice cream far longer than the invention of electricity so you can do it too!

Unique in taste, very smooth, rich and creamy homemade ice cream! Don´t forget to share with the ones you love 🙂

3 mark


(for 1l of ice cream)

1½ cup of heavy whipping cream

½ cup of milk

3 big egg yolks

2 tbsp sugar

½ cup of honey

3 of tbsp dry lavender flowers

5 mark


Combine cream, milk, sugar and lavender in a saucepan and heat up for about 5 minutes in a low heat. Leave covered for about 1h. After that time strain the cream through a sieve and discard lavender flowers. Return mixture to a saucepan and heat until hot.

Meanwhile whisk the eggs and add ½ cup of the hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture and cook over low heat (do not boil), stirring constantly untill thickened. Remove from the heat, stir in the honey and let cool. Pour the custard into a freezer-proof container and chill, covered, for about 3 hours – every 30 minutes stir the custard and return to the freezer. For more creamy ice cream stir with a mixer or blender. Enjoy! 🙂

2 mark

…and some simple jar decorations that I made. Perfect as a vase or a candle holder 🙂 

6 mark



2 thoughts on “honey lavender ice cream

  1. Pingback: wheat blini | fresh ground pepper blog

  2. Pingback: wild blackberry and coconut sherbet | fresh ground pepper blog

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