With the hot weather this summer, my garden has been producing tons of fresh lavender, so this weekend, I decided it was time to break out the ice cream maker. Molly and I had a blast making this Lavender Honey Gelato and it was absolutely divine. The recipe was not difficult to make at all and only took one day (with freezing). Try making this with your kids, and wow your friends and family with some homemade gelato!


  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup honey
  • 2 tablespoons edible lavender
  • 4 egg yolks

Start by heating the milk, cream, honey and lavender in a saucepan over medium heat. Cook together until the honey has completely incorporated with the milk, about 5 minutes.

Separate out your egg yolks and beat the yolks until they are thick and light yellow (this will take longer than you think, around 5 minutes). Pour 1 cup of your warm milk mixture into the bowl with the yolks and stir well. Once the yolks and milk are well incorporated, pour it all back into the saucepan and cook over very low hit, stirring constantly until the mixture becomes a thick custard and can coat the back of a spoon (about 10 minutes).

Pour the mixture through a strainer into a medium bowl and place the warm custard in the refrigerator, chilling it thoroughly for several hours before pouring it into your ice cream maker. Process the custard with your ice cream maker (follow the manufacturer’s instructions), then pour the whipped custard into a glass jar and freeze overnight. If you don’t want the gelato to form “skin” on the top, place a piece of wax paper on the top of the gelato before covering with a lid.

After the gelato has frozen overnight, serve with your favorite toppings and enjoy!