Description
This sophisticated homemade ice cream uses a French custard base infused with real vanilla bean, elevated by a fragrant lavender honey ribbon. It offers a dense, smooth texture and unique floral notes.
Ingredients
Scale
- 500 ml whole milk
- 500 ml heavy cream
- 200 g granulated sugar, divided
- 6 large egg yolks
- 1 large vanilla bean, seeds scraped
- 5 ml vanilla extract
- 120 ml liquid honey
- 8 g dried culinary lavender buds
- 1 g beetroot powder (optional)
Instructions
- Heat Ice Cream Base: Combine milk, heavy cream, half of the sugar, and the scraped vanilla bean seeds and pod in a saucepan. Heat over medium heat until small bubbles form around the edges.
- Temper Egg Yolks: Whisk egg yolks with the remaining sugar in a separate bowl until light and thick. Slowly pour about one-third of the hot milk mixture into the yolks while whisking continuously.
- Cook Custard: Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens (reaching 80-82°C or 175-180°F). Do not let it boil.
- Chill Custard Thoroughly: Strain the hot custard through a fine-mesh sieve into a bowl set in an ice bath. Stir in the vanilla extract, cover, and refrigerate for at least 6 hours until very cold.
- Infuse Honey Ribbon: Gently warm the honey with lavender buds over low heat for 10-15 minutes, avoiding boiling. Let steep for 30 minutes, then strain and chill completely. Stir in beetroot powder if using.
- Churn Ice Cream: Pour the chilled custard base into an ice cream maker. Churn for 20-30 minutes according to manufacturer directions until soft-serve consistency.
- Layer and Freeze: Layer the freshly churned ice cream and chilled honey ribbon in a freezer-safe container. Swirl gently, then freeze for at least 4 hours until solid.
- Serve: Let the ice cream soften at room temperature for a few minutes before serving.
Notes
To achieve a smooth, non-icy texture, ensure the custard base is completely chilled for at least 6 hours before churning. Cook the custard to exactly 80-82°C (nappe stage) without boiling, and use full-fat dairy for richness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: General American
Nutrition
- Serving Size: 1 serving (approx. 120g)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 60 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: Ice cream, vanilla bean, custard base, lavender honey, dessert, French style, homemade, churned, sophisticated, sweet treat