Updated: Dec 2, 2019
It is undeniably getting hotter: here in north CA, the temperatures recently reached 113 degrees and it's not looking any better for the upcoming week. Here is something to cool you down! Our Honey Lavender Ice Cream recipe. We combine our Lavender Honey and our sweetest culinary Lavender together for this amazing recipe.
1/3 cup honey (we used our lavender honey optional)
2 tablespoon dried English Munstead lavender flowers
1 quart half and half
14 ounces sweetened condensed milk
1 1/2 teaspoons vanilla extract
What to do
1. In a medium saucepan add the honey, English lavender and half and half. Bring to a simmer; (10-15 min) take off the heat, cover and set aside for 15 minutes.
2. Pour through a fine sieve and refrigerate until completely cold (8-10 hours).
3. In a medium bowl, whisk cold half and half mixture with cold condensed milk, and vanilla.
4. Pour into an ice cream maker and follow manufacturers instructions.
It's important to use English culinary lavender for best result. You can find our English culinary lavender pack under this link.
Fresh lavender can be used as well, but be aware that fresh is not as potent as dried. You’ll need to use mortar and pestle to release some of the oils.
English Munstead - Culinary Lavender