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Description
This recipe guides you through making a delightful lavender ice cream, perfect for a unique summer treat. The subtle floral notes of lavender combine beautifully with creamy sweetness.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons dried culinary lavender buds
- 4 egg yolks
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a medium saucepan, combine milk, heavy cream, sugar, lavender buds, and salt. Heat over medium heat until small bubbles form around the edges, but do not boil.
- Remove from heat, cover, and let steep for 30 minutes to infuse the lavender flavor.
- In a separate bowl, whisk the egg yolks until light yellow.
- Strain the milk mixture through a fine-mesh sieve into a clean saucepan to remove the lavender buds. Reheat the milk mixture over medium-low heat until warm.
- Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract, if using.
- Pour the custard into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold.
- Once thoroughly chilled, churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
Notes
- Use culinary-grade lavender to ensure it’s safe for consumption and has the best flavor.
- Adjust the amount of lavender to your preference; start with 2 tablespoons and add more if you desire a stronger flavor.
- For a richer flavor, you can add a tablespoon of honey to the milk mixture.
- Ensure the custard does not boil when cooking the egg yolks, as this can curdle the mixture.
- For the best texture, allow the ice cream to soften slightly at room temperature for a few minutes before scooping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: European
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg
Keywords: lavender ice cream recipe, honey lavender ice cream, lavender honey ice cream, lavender ice cream ideas, lavender recipes, cream desserts, homemade lavender ice cream, summer dessert