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Honey Lemon Herb ice cream

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This dessert is like me - refreshing, classy, effortless, stress-free and delicious!

Honey Lemon Herb ice cream


  • 1 ½ cups milk
  • 1 cup sugar
  • 3 cups heavy cream
  • 1 tbsp vanilla
  • ¼ cup plus 1 tbsp lemon honey
  • ¼ cup lemon ginger marmalade
  • ½ cup chopped mint
  • ½ cup chopped basil
  • 1 tbsp chopped fresh rosemary


  1. See recipe below

Recipe Tags


It’s that time of year again everybody – ICE CREAM TIME! It’s hot out and you need to cool off. Remember when you were little and the ice cream would run down your arm because you couldn’t lick it fast enough? I do!

This is a grown-up, gourmet ice cream that is sure to please any palate. It is refreshing and summery. Goes perfectly with some shortbread cookies or fresh berries.


Ice cream maker (department stores have good ones like Cuisinart for around $80)

½ cup chopped fresh mint

½ cup chopped fresh basil

1 tbsp chopped fresh rosemary

(ONLY use fresh herbs!)

¼ cup lemon ginger marmalade (Williams Sonoma has a great one:

¼ cup plus 1 tbsp. lemon honey (you can find lots of flavored honeys online or at places like Whole Foods)

1 ½ cups milk

1 cup sugar

3 cups heavy cream

1 tbsp. vanilla


Put herbs, marmalade and honey in a small saucepan and heat till warm on stove, about 3-5 minutes on medium. Set aside and let cool about 15 minutes.

Put mixture in food processor or blender and puree. You want the herbs in tiny pieces.

Mix milk and sugar in mixer on low till sugar is dissolved, about 2 minutes.

Add cream and vanilla and then honey mixture and mix on medium about 2 minutes.

Pour into ice cream machine and turn on. Mix about 20-25 minutes. It will be soupy.

Chill at least 8 hours or overnight.

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