Lavender Ice Cream (Print View)
A fragrant creamy frozen dessert infused with delicate floral notes of culinary lavender, offering a refreshing and elegant sweet treat.
# What You'll 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)
# Step-by-Step Directions:
01 - Combine milk and lavender buds in a medium saucepan. Heat over medium heat until just simmering, then remove from heat. Cover and let steep for 15 minutes to extract floral flavor.
02 - Pour the infused milk through a fine mesh sieve to remove all lavender buds, pressing gently to maximize flavor extraction. Return the strained milk to the saucepan.
03 - Whisk egg yolks and sugar together in a separate bowl until the mixture becomes pale yellow and slightly thickened, approximately 2-3 minutes.
04 - Slowly drizzle the warm lavender milk into the egg yolk mixture while whisking continuously. This gradual process prevents the eggs from scrambling and ensures a smooth custard.
05 - Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon. Continue until the custard thickens enough to coat the back of the spoon, reaching approximately 170°F. Do not allow the mixture to boil.
06 - Remove from heat immediately. Stir in the heavy cream and vanilla extract until fully combined. Add purple food coloring 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 custard in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a lidded container and freeze until firm, approximately 2-4 hours.
09 - Scoop the lavender ice cream into bowls. Garnish with additional lavender buds or edible flowers if desired.
# Expert Suggestions:
01 -
- This ice cream tastes like eating a summer evening, floral without being perfumy, rich without being heavy.
- The process of steeping lavender in warm milk fills your entire kitchen with the most calming aroma imaginable.
02 -
- I once skipped the chilling step and ended up with grainy ice cream that never froze properly.
- Overheating the custard creates tiny scrambled egg bits that no amount of straining can fix.
03 -
- Buy your lavender from a spice shop or specialty food store, never the craft aisle.
- Chill your ice cream canister for 24 hours before churning for the best texture.