Lavender Honey Ice Cream

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 3 cups heavy cream
  • 1 cup half-and-half
  • 1 sprig thyme or lavender (optional)
  • 9 large egg yolks
  • 1 cup lavender honey


    Heat the cream and half-and-half to boiling in a saucepan. (If using the herb sprig, heat it with the cream mixture to boiling and let steep 1 hour. Remove the sprig, then reheat the cream to boiling.)

    Whisk the egg yolks until completely blended. Whisk in about 1 cup of the hot cream, then whisk into the remaining cream. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 3 to 5 minutes. Do not boil.

    Strain the custard into a mixing bowl and place immediately in a larger bowl filled with ice water. Heat the honey over low heat until liquefied, then stir into the custard. Chill the custard well, preferably overnight in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions.