Chill out with this super-cool ice cream recipe using Pennsylvania honey and lavender. You don’t need any fancy equipment; a mixer, saucepan and loaf pan will do the trick! The honey sweetness and subtle floral notes are downright irresistible, so treat yourself to an extra scoop or two.
Honey-Lavender Ice Cream
| Prep Time |
Cook Time |
Total Time |
| 10 min |
5 min |
375 min |
Ingredients
- 1/4 cup Pennsylvania honey, plus more for garnish
- 2 tablespoons dried Pennsylvania lavender buds, plus more for garnish
- 1 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups Pennsylvania heavy cream
Method
- Combine honey and lavender in a small saucepan over medium heat. Cook, stirring occasionally, until honey is melted completely, about 5 minutes. Remove from heat and let lavender buds infuse into honey for at least 15 minutes.
- Strain honey and discard lavender buds. Add sweetened condensed milk and vanilla extract to honey and set aside to cool completely.
- Meanwhile, whip the heavy cream until stiff peaks form. Gently fold honey mixture into whipped cream until combined.
- Transfer mixture to a freezer-safe loaf pan or container, spreading in an even layer. Garnish with additional lavender buds and swirl with additional honey, if desired.
- Cover and freeze until completely firm, at least 6 hours, or overnight for best results. Scoop into serving dishes and enjoy!
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