Lavender Ice Cream (Printable)

Fragrant creamy ice cream infused with delicate floral lavender notes for a refreshing elegant dessert experience.

# What You'll 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
07 - Purple food coloring (optional)

# Directions:

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.
02 - Strain 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 together egg yolks and sugar in a separate bowl until pale and slightly thickened.
04 - Slowly pour the warm lavender milk into the egg yolk mixture, whisking constantly to prevent curdling.
05 - Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (reaching 170°F). Do not let it boil.
06 - Remove from heat. Stir in the heavy cream and vanilla extract. Add a drop of food coloring if desired.
07 - Pour the custard through a fine sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
08 - Churn the chilled mixture in an ice cream maker according to manufacturer's instructions. Transfer to a lidded container and freeze until firm, about 2–4 hours.
09 - Serve scoops of lavender ice cream garnished with extra lavender buds or edible flowers, if desired.

# Expert Tips:

01 -
  • The floral flavor is sophisticated but not perfumy, it tastes like a sunset in Provence
  • Making your own ice cream feels like magic every single time
02 -
  • Overheating the custard will scramble the eggs, keep the heat low and stir constantly
  • Do not skip the chilling step, warm custard will not freeze properly in the machine
03 -
  • Toast the lavender buds in a dry pan for 2 minutes before steeping to intensify the flavor
  • Add a pinch of salt to the custard base to make the floral notes pop

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