Lavender Ice Cream (Printable)
Creamy floral frozen dessert infused with delicate lavender and vanilla
# What You Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Egg 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 (optional)
# Steps:
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 flavor.
02 - Strain the milk through a fine mesh sieve to remove lavender buds, pressing gently to extract maximum flavor. Return infused milk to saucepan.
03 - Whisk egg yolks and sugar in a separate bowl until pale and slightly thickened.
04 - Slowly pour warm lavender milk into egg yolk mixture while whisking constantly to prevent curdling.
05 - Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon until custard thickens and coats the back of spoon (170°F). Do not boil.
06 - Remove from heat. Stir in heavy cream and vanilla extract. Add food coloring if desired.
07 - Pour custard through fine sieve into clean bowl. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
08 - Churn chilled mixture in ice cream maker according to manufacturer instructions. Transfer to lidded container and freeze until firm, 2–4 hours.
09 - Serve scoops garnished with extra lavender buds or edible flowers if desired.
# Expert Hints:
01 -
- The floral flavor is sophisticated without being overpowering, like walking through a garden in bloom
- This recipe transforms humble ingredients into something that feels luxurious and restaurant worthy
02 -
- I once skipped the straining step thinking the buds would add texture, but they made the ice cream gritty and unpleasant
- The custard will continue thickening slightly as it cools, so remove it from heat just before it seems done
03 -
- Start with less lavender than you think you need, since the flavor intensifies during steeping
- Room temperature eggs incorporate more smoothly and prevent curdling