Make Lavender and Honey Ice Cream this Summer

Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe.

Artisan Creations with Lavender

Elsa Lenthal started Fuseaux de Lavande de Provence in 2015, producing lavender wands that will last a lifetime. She turned that summer job into a full-time activity to promote an old Provencal custom. The lavender flowers are “trapped” in the centre of a fuseau shaped like a spindle, a wand or a baby’s rattle. Fuseaux are made with fresh flowers and finished with brightly coloured ribbons woven through the stems.

Even though the handcrafted technique stretches back to the Middle Ages, when Elsa was young, it was rare to find lavender spindles (fuseaux). It was Elsa’s grandmother who showed her this 18th-century handicraft. Elsa made her first lavender wand at 12 years old with fresh flowers from her grandmother’s garden, and she has never looked back. Today, in addition to the lavender wands, Elsa Lenthal Lavandes produces several products using lavender from Les Baux de Provence: sachets, pillows of different sizes, scented candles and smudge sticks.

A Word on Culinary Lavender

The important thing about using fresh lavender is to make sure that it is organic and has not been sprayed with pesticides or grown with fertilizer that is not consumer-friendly. If you cannot access fresh lavender, you can use dried, but make sure it is culinary grade.

Lavender and Honey Ice Cream

Elsa Lenthal Lavandes

This lavender and honey ice cream is luxuriously creamy with a delicate floral note, and just the right touch of sweetness – a true Provençal treat!

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Churning and Freezing Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Dessert, Snack

Cuisine French, Provencal

Servings 6 servings

Equipment

• saucepan with lid (2-quart)
• strainer, fine mesh 9.5-inch
• mixing bowls, stainless steel
• ice cream maker

Ingredients

  

1x2x3x

• 500 mL heavy cream (35%)
• 250 mL milk
• 150 g honey
• 2 tbsp dried lavender flowers
• 4 egg yolks

Instructions

 

• Heat the cream, milk, and lavender flowers in a saucepan until boiling.
• Remove from heat and leave to infuse for 30 minutes.
• Strain the mixture to remove the lavender flowers.
• In a bowl, beat the egg yolks with the honey until the mixture whitens.
• Return the saucepan to low heat and stir in the egg-honey mixture, stirring constantly until thickened (do not allow to boil).
• Leave to cool completely, then pour into an ice cream maker.
• Follow your machine's instructions for churning, and then place the ice cream in the freezer until firm.

Notes

Serve with fresh fruit or with a red fruit coulis for an even more gourmet dessert.

Keyword Honey, Ice Cream, Lavender

Tried this recipe?Let us know how it was!

Lavender blooms for a relatively short time in Provence. Like any plant, the exact peak flowering time depends on several factors, including weather and altitude. Generally, the lavender fields in the South of France peak in early July and are harvested by mid-August. Many people plan their trips specifically to see the lavender blooming. However, outside of peak season, there are other places where you can learn about Provençal lavender.

7 Places to See Lavender in Provence

More Lavender Desserts

Lavender Meringues

The perfect dessert to bake on a relaxing Sunday afternoon. The taste is worth the baking time! But, of course, the cooking time will vary depending on the size of meringues that you make.

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Lavender Lemon Cake 

Enjoy the hint of lemon and lavender in this delicious cake. The recipe is lightly adapted from a version featured in the National Post on September 8, 2001.

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Lemon & Lavender Honey Madeleines dipped in Chocolate

The perfect treat to share! This recipe makes 30 large madeleines or 48 small madeleines.

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Essential Lavender

The lavender industry in Provence is a significant economic driver, impacting agriculture, tourism, manufacturing, and retail. There are 2,000 producers and roughly 25,000 people employed in the industry. The main growing areas are the four (4) departments: the Drôme, Alpes-de-Haute-Provence, Hautes-Alpes, Vaucluse, with some small production in the Auvergne, Quercy and the Ardèche (source: FranceAgriMer). Over 20,000 hectares are under cultivation. According to France 24, “The number of producers has grown from 1,000 to 1,400 and France now also has 120 distilleries.”

Understanding Lavender in Provence

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).