Jersey Milk and Lavender Ice Cream with Honeycomb

A creamy, fragrant ice cream made with rich Jersey milk, infused with local lavender, and topped with homemade crunchy honeycomb.

Prep Time

20 minutes

Total Time

1 hour

Calories

3650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.70/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500mlJersey Milk(Full fat, for best flavor)

£1.20

250mlJersey Double Cream

£2.50

150gCaster Sugar

£0.75

6Egg Yolks(Large)

£2.00

2tbspDried Lavender Flowers(Culinary grade, sourced locally if possible)

£1.50

50gJersey Butter(Unsalted)

£0.75

100gGolden Syrup

£0.60

1.5tspBaking Soda(Sifted)

£0.10

50gJersey Royal Potatoes(cooked, mashed and cooled for garnish (optional))

£0.30

1tbspLocal Honey(Optional: Use in place of some sugar for a richer flavor.)

£0.50

Total Cost

£10.20

£1.70 per serving

Instructions

1.
**Lavender Infused Ice Cream:**
2.
In a saucepan, gently heat the Jersey milk and double cream with the lavender flowers until just simmering. Do not boil. Remove from heat and let steep for 30 minutes to infuse the flavors.
3.
Strain the infused milk and cream through a fine-mesh sieve, discarding the lavender flowers.
4.
In a separate bowl, whisk together the caster sugar and egg yolks until pale and creamy.
5.
Gradually pour the warm infused milk and cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
6.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. The temperature should reach around 82-85°C (180-185°F). Do not boil.
7.
Immediately remove from heat and pour the custard through a fine-mesh sieve into a clean bowl. Stir in honey if using.
8.
Let the custard cool completely, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
9.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
10.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden before serving.
11.
**Honeycomb:**
12.
Line a baking sheet with parchment paper.
13.
In a large, heavy-bottomed saucepan, combine the Jersey butter and golden syrup. Melt over medium heat, stirring until the butter is melted.
14.
Bring the mixture to a boil and cook until it reaches 149°C (300°F) on a candy thermometer. Do not stir while boiling.
15.
Remove the saucepan from the heat and quickly whisk in the baking soda. The mixture will foam up rapidly.
16.
Immediately pour the mixture onto the prepared baking sheet and spread it out evenly. Do not spread too thin, as this will make it brittle. Aim for about 1cm thickness.
17.
Let the honeycomb cool completely and harden before breaking it into pieces.
18.
**Assembly:**
19.
Scoop the lavender-infused ice cream into bowls.
20.
Top with pieces of crunchy honeycomb.
21.
Garnish with a small quenelle of the mashed Jersey Royal potato if desired.

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My Notes

Nutrition Information

Nutrition per serving (180g)

3650 kcal / 15271 kJ

Carbs

265g

102% of RDA

Fat

280g

400% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

230 g

256% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

180 g

900% of RDA

Chef's Tips

For a stronger lavender flavor, increase the amount of lavender flowers or steep for a longer period.

Be careful not to overcook the custard, as it will curdle. If it does, you can try to save it by blending it with an immersion blender.

Make sure the honeycomb cools completely before breaking it into pieces. It will be very sticky while warm.

To prevent ice crystals from forming, ensure the ice cream is stored in an airtight container and keep your freezer as cold as possible.

Adding a tablespoon of vodka or other high-proof alcohol to the ice cream base before churning can help prevent it from freezing too hard.

Cooking Equipment

Saucepan

Ice Cream Maker

Candy Thermometer

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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