Lavender Honey Ice Cream

2cups whole milk
• 1tablespoon + 1 teaspoon cornstarch
• 3tablespoons cream cheese, softened
• 1 1/4cup heavy cream
• 1tablespoon dried lavender
• 2/3cups Michele Honey Crème Syrup
• 1/8cup corn syrup
• 1/4teaspoon pure vanilla extract
• 1/4teaspoon salt


1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside. 

2. In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey crème syrup and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. 

3. Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes. 

4. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

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