Lavender Ice Cream (Printable version)

Fragrant and creamy French dessert infused with delicate floral lavender notes

# What you need:

→ Dairy Base

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

→ Custard Mixture

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

07 - Purple food coloring (drop for desired color)

# How To:

01 - Combine milk and lavender buds in a medium saucepan. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 15 minutes to extract floral flavors.
02 - Pour milk through a fine mesh sieve to remove lavender buds, pressing gently to maximize flavor extraction. Return the infused milk to the saucepan.
03 - Whisk egg yolks and sugar together in a separate bowl until mixture becomes pale yellow and slightly thickened in texture.
04 - Slowly pour warm lavender milk into the egg yolk mixture while whisking continuously. This gradual process prevents eggs from scrambling and ensures smooth custard.
05 - Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon. Continue until custard thickens and coats the back of the spoon, reaching approximately 170°F. Avoid boiling to prevent curdling.
06 - Remove from heat and stir in heavy cream and vanilla extract. Add food coloring drop by drop if using, mixing thoroughly for even color distribution.
07 - Pour custard through a fine sieve into a clean bowl. Allow to cool to room temperature, then cover and refrigerate for minimum 4 hours or overnight for optimal flavor development.
08 - Process chilled mixture in ice cream maker according to manufacturer's instructions. Transfer churned ice cream to an airtight container and freeze until firm, approximately 2 to 4 hours.
09 - Scoop into serving bowls and garnish with additional lavender buds or edible flowers if desired. Serve immediately while maintaining creamy texture.

# Expert Advice:

01 -
  • The lavender flavor is sophisticated without being perfumey or overwhelming
  • This ice cream tastes like something youd order at a fancy French restaurant but its surprisingly straightforward to make at home
02 -
  • Overheating the custard will cause it to curdle so keep that heat low and stir constantly
  • The mixture must be completely cold before churning or it will not freeze properly in your machine
03 -
  • Toast the lavender buds in a dry pan for 2 minutes before infusing to deepen their flavor
  • Add a tiny pinch of salt to the custard base to make the floral notes pop

Go back