Lavender Ice Cream (Printable Version)

Silky vanilla-infused cream blended with aromatic lavender creates this elegant frozen dessert, ideal for warm weather entertaining.

# What You’ll Need:

→ Dairy Base

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Custard Components

03 - 5 large egg yolks
04 - 2/3 cup granulated sugar

→ Flavorings

05 - 2 tablespoons dried culinary lavender buds
06 - 1 teaspoon pure vanilla extract

→ Optional Enhancement

07 - Purple food coloring (optional)

# Directions:

01 - Combine milk and lavender buds in a medium saucepan. Heat over medium heat until just simmering, then remove from heat, cover, and steep for 15 minutes to extract floral flavor.
02 - Pour the milk through a fine mesh sieve to remove lavender buds, pressing gently to extract maximum flavor. Return the infused milk to the saucepan.
03 - Whisk egg yolks and sugar together in a separate bowl until the mixture becomes pale yellow and slightly thickened in consistency.
04 - Slowly pour the warm lavender milk into the egg yolk mixture while whisking continuously to prevent curdling and gently raise the temperature of the eggs.
05 - Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens and coats the back of the spoon (approximately 170°F). Do not allow the mixture to boil.
06 - Remove from heat and stir in the heavy cream and vanilla extract until fully incorporated. Add food coloring at this stage if using.
07 - Pour the custard through a fine sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
08 - Process the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a lidded container and freeze until firm, approximately 2-4 hours.
09 - Scoop the lavender ice cream into serving dishes and garnish with additional lavender buds or edible flowers if desired.

# Top Tips:

01 -
  • The floral flavor is subtle and sophisticated, not overpowering or perfumed
  • It feels like eating something from a French patisserie without leaving your kitchen
  • The color alone makes guests gasp before they even take a bite
02 -
  • Overcooking the custard will scramble the eggs, so watch closely and remove from heat the moment it thickens
  • Letting the custard chill completely before churning makes all the difference between icy and creamy results
03 -
  • Place your storage container in the freezer for at least 15 minutes before transferring the ice cream to help it maintain its texture
  • Parchment paper pressed directly onto the surface prevents ice crystals from forming during storage

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