Lavender Ice Cream (Print)

A fragrant and creamy frozen dessert infused with delicate floral lavender notes, perfect for elegant summer entertaining.

# Ingredient List:

→ 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 - 1 drop purple food coloring

# How-To 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 flavors.
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, creating a smooth ribbon consistency.
04 - Slowly pour warm lavender milk into the egg yolk mixture while whisking constantly to prevent curdling and temper the eggs.
05 - Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon until custard thickens and coats the back of the spoon (approximately 170°F). Avoid boiling.
06 - Remove from heat. Stir in heavy cream and vanilla extract. Add purple food coloring if desired for visual appeal.
07 - Pour custard through a fine sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to develop flavors.
08 - Churn the chilled mixture in an ice cream maker according to manufacturer's instructions. Transfer to a lidded container and freeze until firm, approximately 2-4 hours.
09 - Serve scoops of lavender ice cream garnished with extra lavender buds or edible flowers for an elegant presentation.

# Expert Suggestions:

01 -
  • The flavor is like walking through a garden in full bloom, but creamy and luxurious
  • It feels incredibly sophisticated yet comes together faster than you would expect
  • Something about serving homemade floral ice cream makes guests feel absolutely spoiled
02 -
  • Overheating the custard is how you end up with scrambled eggs in ice cream form, so keep that heat low and be patient
  • The steeping time is non negotiable, 15 minutes is the sweet spot between subtle and overwhelming
03 -
  • If you do not have an ice cream maker, freeze the custard in a shallow dish and stir every 30 minutes until creamy, though the texture will be slightly different
  • A tiny drop of purple food coloring makes it look as magical as it tastes, but completely optional

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