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This Honey Lavender Ice Cream Torte has a sweet and floral ice cream made with local lavender and honey with a layer of chocolate ganache.

I started to feel bad as of late that I was not doing any inspired by Dorie recipes and therefore my readers were not getting any recipes.

Well this weeks pick (by Amy of Food, Family, and Friends)  was a Chocolate Banded Ice Cream Torte.

It is supposed to be raspberry but I went ahead and made a Honey Lavender Ice Cream.

And made a Honey Lavender Ice Cream Torte.

Tartelette had made a beautiful looking lavender panna cotta a while back and it had me wanting to make lavender ice cream ever since.

The original torte has more layers of chocolate, but since I made minis so only one was fitting.

I also didn’t top it with chocolate like you are suppose to.

I was in the mood for more lavender than chocolate.

Last but not least…It’s a great time to buy my cookbook.

Want More Ice Cream Recipes?

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Brown Sugar Peach Ice Cream

Coke and Salted Peanut No Churn Ice Cream

Peanut Butter and Pretzel No-Churn Ice Cream

Honey Lavender Ice Cream Torte

Honey Lavender Ice Cream Torte

Ingredients

  • For the Honey Lavender Ice Cream:
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2/3 cup lavender honey(or any honey)
  • 2 tablespoons dried edible lavender flowers(can be ordered through Penzey’s)
  • 2 large eggs
  • 1/8 teaspoon salt
  • For the Chocolate Layer:
  • 2 oz high-quality semisweet chocolate, finely chopped
  • 1/4 cup heavy whipping cream
  • 2 tsp corn syrup

Instructions

  1. For the Ice Cream:
  2. Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  3. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender.
  4. Return mixture to clean saucepan and heat over moderate heat until hot.Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking.
  5. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  6. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally.
  7. Chill, covered, until cold, at least 3 hours.
  8. Freeze custard in ice cream maker.
  9. Spread half of the ice cream in a springform pan lined with plastic wrap. I used three mini springform pans.
  10. Make the Chocolate Layer:
  11. Add chocolate to a heatproof bowl.
  12. In a small saucepan, heat the cream and corn syrup until simmering but not boiling.
  13. Pour the cream over the chocolate and wait 2-3 minutes or until the chocolate starts to soften. Slowly stir together until completely smooth.If the chocolate isn't fully melted, place the bowl over a pan of simmering water (do not let the bottom touch the water).
  14. Continue stirring until smooth. Do not get any water or steam in the bowl.
  15. Pour the ganache over the honey lavender ice cream that is in the springform pan.
  16. Place in freezer to set up.
  17. Top with the remaining ice cream and freeze for at least 4 hours.
© Peabody

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Comments

  12. Ohh, that does sound delicious and I shall have to check it out at work to see the picture or on Tastespotting if you post it there! I am betting it looks fabulous!

    Reply

  19. Lavender and Honey. How wonderful. I have to try that ice cream. My friend would adore it. And I wouldn’t turn it down. Without the chocolate on top it just looks elegant. Thanks for this.

    Reply

  21. That’s a pretty romantic looking plate of decadence, peabody. Just gorgeous. I love lavender and always sneak more of the dried buds into my Herbs de Provence. I love the flavor in so many things, but haven’t tried it in dessert now that I think of it. I do have two bushes out back for fresh experiments, though…

    Reply

  23. Oh good lord, this is gorgeous. Nice job. I’m really curious as to how the honey lavender actually tastes – I’ve never had lavender ice cream.

    Reply

  28. i’m a sucker for anything purple, and i’m definitely a sucker for this. unfortunately, i think it’s too sophisticated for a hick like me. just kidding, i can handle it. 🙂

    Reply

  29. my first thought was, “pretty!” i love the ice cream. i have been thinking about lavender infused delights ever since i saw tarteltte’s panna cotta as well.

    Reply

  38. Somehow this blows my mind . . . seems simple (at least the recipe looks short) . . . anyway it looks simply elegant with that band of chocolate in the middle and lavender and honey make my heart and soul sing.

    Reply

  39. Ever since I got that chocolate from Belgium that was lavender flavored I’ve paid much more attention to all things lavender. This looks good!

    Reply

  45. There is something so pretty, delicate, and romantic about the idea of lavender honey ice cream. I love the sprig of lavender on top.

    Reply

  48. Lavender and honey is such a delicate flavour combination…and with chocolate.. this must be a really special combination. Looks so yummy I could just dip a spoon right in…
    Ali

    Reply

  49. This looks so amazing that I am trying to restrain myself from licking my computer screen, but I love the idea of honey lavender ice cream. Beautiful!

    Reply

  53. Absolutely gorgeous, inspired, and mouth-watering! I thought my coffee and chocolate combination was great until I saw this. There’s something about lavender that makes me swoon…

    Reply

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