Lavender Chocolate Chip Ice Cream

"Lavender is steeped into milk and cream to infuse subtle floral notes into this creamy ice cream that's sweetened with honey and studded with chopped dark chocolate."
-- @curlygirlkitchen
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  • Recipe Card
Prep time 1hr
Cook time 10mins
Serves or Makes: 12

Recipe Card


  • 2 1/2 cups chilled heavy whipping cream, divided
  • 2 cups whole milk
  • 3 tablespoons dried edible lavender
  • 1/2 cup honey
  • 5 large egg yolks
  • 1 tablespoon vodka
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped


  • Step 1

    Combine 1 1/2 cups of the cream with the milk and lavender in a medium saucepan. Bring to a gentle simmer, then turn off the heat, cover the pan and let steep for about an hour.

  • Step 2

    Whisk the egg yolks and honey into the cream mixture, and return the pan to the stove over medium heat. Cook the custard while whisking constantly, until the custard is thick enough to coat the back of a spoon, 4-5 minutes. Remove from the heat and whisk in the vodka and vanilla.

  • Step 3

    Cover with plastic wrap, resting right against the surface of the custard, and chill overnight. Strain out the pieces of lavender and discard.

  • Step 4

    In a medium bowl, beat the remaining 1 cup of cream until soft, thick peaks form, 1-2 minutes. Fold the whipped cream into the strained custard.

  • Step 5

    Churn the custard in your ice cream maker according to the manufacturer's instructions, then stir in the chopped chocolate. Transfer to a container and freeze until firm, about 4-6 hours. Yields about 2 quarts.

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