On a sun-drenched afternoon, while wandering through a charming local farmer’s market, I stumbled upon a stall overflowing with vibrant lavender blooms. The aroma was enchanting, and it whisked me away to memories of summer picnics and lazy afternoons. Inspired by the beauty around me, I decided to create a gelato that embodies the essence of those warm days—Lavender Honey Gelato. This unique flavor combines the delicate floral notes of lavender with the natural sweetness of honey, resulting in a creamy, dreamy treat that dances on your palate.
Ingredients
2 cups whole milk
1 cup heavy cream
¾ cup honey
2 tablespoons dried culinary lavender
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Instructions
Begin by combining the whole milk, heavy cream, honey, and dried lavender in a medium saucepan over medium heat. Stir gently until the honey dissolves completely and the mixture is warm but not boiling. Remove it from the heat and let it steep for about 30 minutes, allowing the lavender to infuse its beautiful aroma into the dairy.
While the mixture is steeping, prepare an ice bath by filling a large bowl with ice and cold water. Set a smaller bowl inside the ice bath and place a fine-mesh sieve over it. This will help cool down your gelato mixture quickly later.
Next, in a separate bowl, whisk the egg yolks until they become pale and slightly thickened. Gradually add the warm lavender-infused milk mixture to the egg yolks, whisking continuously to temper the eggs and prevent them from scrambling.
Return the entire mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be patient and don’t let it boil, or you’ll lose that silky texture!
Once thickened, pour the mixture through the sieve into the bowl set in the ice bath. This will catch any lavender bits and ensure a smooth texture. Stir in the vanilla extract and a pinch of salt. Let it cool down for about 15 minutes, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight for the best flavor.
When you’re ready to churn, pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer the gelato to an airtight container and freeze for at least 2 hours to firm up.
To serve, scoop the lavender honey gelato into beautiful bowls, perhaps garnishing with a sprig of fresh lavender or a drizzle of extra honey for that delightful touch. As you indulge in this unique treat, let the flavors transport you to that sunny day at the farmer’s market, where every bite is a celebration of nature’s sweet offerings.