Honey-Lavender Ice Cream With Peach Compote Recipe
This honey-lavender ice cream sounds fancy, but it's actually super simple to make. Plus, it's delicious. You'll want to eat this all summer long.
How to Make the Best Honey-Lavender Ice Cream With Peach Compote
Honey-lavender ice cream might sound like an intimidating dessert to make at home, but this recipe proves it’s actually quite simple—yet elegant enough to impress. The floral notes of lavender pair beautifully with the natural sweetness of honey, creating a sophisticated frozen treat that feels like a luxury you can enjoy all summer long.
The key to success is steeping the lavender properly and then tempering the egg yolks to create a silky custard base. An ice cream maker makes the churning easy, but the overnight refrigeration is what ensures you get that perfect texture. The homemade peach compote adds a bright, fruity contrast to the delicate ice cream.
This is a perfect dessert to serve at summer gatherings or to simply enjoy on hot days. The combination of honey and lavender is naturally soothing, and the peach compote brings a burst of fresh flavor that complements the floral ice cream beautifully.
Honey-Lavender Ice Cream With Peach Compote
This honey-lavender ice cream sounds fancy, but it's actually super simple to make. Plus, it's delicious. You'll want to eat this all summer long.
Ingredients
Ice Cream
Peach Compote
Instructions
Ice Cream
- Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender steep. Do not bring to a boil.
- Strain lavender and pour mixture into separate bowl. If it's still warm, proceed to step three. If not, gently reheat on the stove just until warm.
- Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
- Allow to cool and then cover the top of the custard with plastic wrap and refrigerate until cold, preferably overnight.
- Place custard in ice cream maker and churn according to manufacturer's directions. Pour into an airtight container and freeze for a few hours.
Peach Compote
- Cook the peaches and sugar over medium heat until the mixture thickens.
- Mash with a fork or potato masher until it reaches desired consistency. Turn off heat and stir in lemon juice.
- Serve either warm or cold alongside the ice cream.