Homemade Honey Lavender Ice Cream Custard with Sea Salt

The weather is still warm here in Kansas City, yet leaves are beginning to fall as a sign of the cooler months ahead. As we enjoy these final weeks of summer, my family still makes homemade ice cream weekly. We take a step back from our fruity flavored ice creams and transition into fall with the subtle hint of lavender.

After trying out numerous versions of honey lavender ice creams, I’ve developed a custard recipe that has been dubbed my family’s favorite of them all and I thought what a perfect time to share as we slowly transition into fall.

This floral ice cream custard is rich and indulgent yet the flavor is surprisingly light and aromatic.

Homemade Honey Lavender Ice Cream Custard with Sea Salt 


  •  2 cups heavy cream
  • 2 cups whole milk
  • 1 can condensed milk
  • 1/4 cup honey, preferable raw or wildflower
  • 2 egg yolks
  • 2 tablespoon dried edible lavender
  • two pinches of sea salt


  • medium sauce pan
  • mixing bowl
  • whisk
  • wooden spoon
  • ladle
  • fine-mesh strainer, optional if you want to remove the lavender
  • optional, but highly suggested for best texture, an ice cream maker


Combine the heavy cream, whole milk, condensed milk, lavender, and honey in a medium sauce pan and bring to a light boil then immediately turn down to low heat.

In a mixing bowl, whisk the egg yolks and add about a couple ladlefuls of the hot cream mixture to the egg yolk while still whisking. This is important because you don’t want to fully cook the egg yolk mixture.

Pour the egg yolk mixture into the saucepan and whisk together to mix. Using the wooden spoon continue to stir constantly until the mixture is thick enough to coat the back of the spoon.

Optional: if you do not want to eat the lavender, strain through a fine mesh strainer.

Pour into a container or pitcher and cool in the refrigerator overnight, or for quicker results, pour into a glass bowl and set bowl over a larger bowl of ice. Let sit until chilled (add sea salt now and mix if you are not using an ice cream maker).

Optional and highly suggested: For best ice cream custard texture, process in an ice cream machine according to the manufacturer’s instructions. Add sea salt as ice cream is forming in the ice cream maker.

Once fully chilled (or processed in your ice cream maker), pour into an airtight container or ice cream container and freeze until serving.

Enjoy your homemade ice cream!