Lavender Honey Ice Cream is my new favorite ice cream, and I think it will be your’s too! Lavender Honey gives this frozen custard a full-bodied, smooth texture and hauntingly lovely flavor.
Disclaimer: I have received products from sponsor companies to use in my recipes. All opinions and recipes are mine.
Welcome to day 4 of #Cookoutweek! Don’t forget that you can enter every day to win a $400 prize package. Scroll to the bottom of this post to see the prize package and the entry form.
Because one dessert is never enough, today I’ve got another sweet recipe for you. Thanks to The French Farm for sending me two of their fabulous products to use as inspiration for my #Cookoutweek recipes.
As I’ve mentioned before, I absolutely love making ice cream at home. There is something magical about turning milk, sugar and eggs into a luscious frozen treat. I love that I can be totally creative with the flavors, and I can make combinations that I’ll never find in the frozen food aisle.
Ok, I’ve got to get this out of the way first. This is not a “no-churn” ice cream recipe. I know, I know, they’re all the rage on the internet right now.
I don’t mean to be a curmudgeon, but I’ve read about a million of the “no churn” recipes, and to me they either make something that in no way resembles real ice cream, or you have to go through so many tricks with the mixing and ingredients that I don’t see how it’s any more convenient than owning a machine that does the job for you.
I’m sorry, but I’m just not ready to drink that Kool-Aid. I mean, you can buy really great ice cream in the store. Why go through the trouble of making your own ice cream but then draw the line at buying one, relatively inexpensive, small appliance?
I will proudly mix my ice cream in a machine without bowing to internet pressure.
But I digress…
This recipe starts with the same basic recipe I use for most of my ice creams. I replaced some of the sugar with the L’Abeille Occitane Lavender Honey from The French Farm and I steeped lavender blossoms in the milk to highlight the honey’s flavor.
I’m very happy with the flavor of this ice cream, but I really can not believe how wonderful the texture is. Sometimes homemade ice cream can become grainy or very hard in the freezer. This ice cream is scoopable right from the freezer and has a rich, full-bodied texture with absolutely no graininess.
I did lots of research and couldn’t get a definitive answer as to why honey makes ice cream so smooth. Cooks Illustrated uses corn syrup in their ice cream to improve the texture. I’m not sure if it’s the exact same thing happening here, because corn syrup and honey don’t have the same chemical makeup.
But this will not be my last time adding honey to ice cream. If anyone can explain the science of honey in ice cream I’d love to hear from you!!
Click through the slider to see how to make Lavender Honey Ice Cream:
As one of the bonus entries in the giveaway, leave a comment on this blog post…Have you ever made ice cream at home? Do you think owning an ice cream maker is a waste of money and space?
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