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My creamy lavender ice cream recipe with mascarpone and honey... Hands down my favorite homemade ice cream recipe I have ever made!

Honey & Orange Ice Cream Recipe


Course Dessert
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2
Calories per serving 360 kcal

Ingredients

  • zest of 1 large orange
  • 3,5 oz unsweetened yogurt (100 g)
  • 3 oz caster sugar (85 g)
  • 1 cup cream (240 ml)
  • 2 tbsp honey
  • 1 tsp fresh rosemary leaves
  • 1 tsp lemon juice

Instructions

  1. Pour the cream in a medium saucepan and add the rosemary sprigs, the fresh orange zest and the caster sugar.

  2. Place the pan over medium-low heat and warm the cream up. Don’t let it boil over. Just keep it at a very gentle simmer. Leave the cream there for 5 to 7 minutes until the sugar has fully dissolved. Then pour in the honey.

  3. Stir well until the honey has melted away in the warm cream as well. Then take the saucepan off the heat and let the warm orange cream cool down and infuse fully to give the flavors some time to develop. Once cooled, pour the orange cream in a clean blender and add the plain yogurt and the lemon juice.

  4. Blend well into a creamy mixture until the rosemary is chopped very finely (large chunks will be inedible). Check the seasoning and add extra sugar or lemon juice to taste if necessary. Place the cream in the fridge to chill for at least an hour. I don’t know what type of ice cream maker you have.

  5. Follow the specific instructions to turn the cream mixture into ice cream. Once that is done, scoop the freshly made orange ice cream into bowls and serve immediately.

  6. My creamy lavender ice cream recipe with mascarpone and honey... Hands down my favorite homemade ice cream recipe I have ever made!