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Staub White and more

Honey-Lavender Ice Cream


  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2/3 cup mild honey
  • 2 tablespoons dried edible lavender flowers
  • 2 large eggs
  • 1/8 teaspoon salt


Use the best quality lavender and honey to let the complex floral flavors shine.

Special equipment: A candy or instant-read thermometer and an ice cream maker.

Bring cream, half-and-half, honey, and lavender to a boil in a 2-quart heavy saucepan over moderate heat; stirring occasionally. Remove pan from heat and let steep, covered, for 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to clean saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl; Slowly add 1 cup hot cream mixture into bowl, whisking while pouring. After mixed, pour into remaining hot cream mixture in saucepan and cook over moderately low heat. Stir constantly with a wooden spoon, until thick enough to coat back of spoon (about 5 minutes). Temperature should register 170 to 175°F on thermometer (do not boil).

Pour custard through sieve into clean bowl and cool completely, stirring occasionally. Chill covered for at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Tested and perfected in the Sur la Table kitchen

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