Save Create an elegant frozen dessert that balances sweet cream with the aromatic essence of culinary lavender. This French-inspired treat begins with steeping dried buds in warm milk, then crafting a silky custard from egg yolks and sugar. After infusing the floral notes, churn the mixture until perfectly smooth and freeze until firm. The result is a sophisticated dessert with subtle lavender flavor and luxurious texture.
My neighbor Sarah brought me a bundle of dried lavender from her garden last spring, mentioning something about how the French have been making ice cream with it for centuries. I admit I was skeptical, but something about that purple dusting made me curious enough to try.
The first time I served this at a dinner party, my friend Mike took one bite and went completely silent for about ten seconds. Then he asked if I could make it for his wedding anniversary dinner.
Ingredients
- Heavy cream: This creates that luxurious mouthfeel that makes ice cream actually feel like a treat
- Whole milk: Balances the richness so the floral notes can shine through
- Egg yolks: These give the custard its silky body and help the mixture freeze into something scoopable instead of a solid block
- Granulated sugar: Do not reduce this amount or the texture will suffer and the flowers will taste bitter instead of sweet
- Dried culinary lavender buds: Make absolutely certain these are labeled culinary grade because ornamental lavender can taste like soap
- Vanilla extract: Works behind the scenes to round out the floral notes
Instructions
- Infuse the milk with lavender:
- Warm the milk with lavender buds until tiny bubbles form around the edges, then cover and walk away for 15 minutes to let the flowers work their magic
- Strain the lavender milk:
- Pour through a fine mesh sieve, pressing the buds with a spoon to squeeze out every drop of that perfumed liquid
- Whisk the eggs and sugar:
- Beat yolks and sugar until they turn pale yellow and fall from the whisk in ribbons
- Temper the eggs:
- Drizzle the warm lavender milk into the yolks while whisking furiously so the eggs do not scramble
- Cook the custard:
- Return everything to the pot and stir over low heat until it coats the back of a spoon, which happens right before it wants to boil
- Add cream and vanilla:
- Stir in the heavy cream and vanilla, then pour through a sieve one more time to catch any cooked bits
- Chill thoroughly:
- Refrigerate at least 4 hours or overnight because rushing this step means icy ice cream instead of creamy ice cream
- Churn until frozen:
- Freeze according to your ice cream makers instructions, usually about 20 to 30 minutes of churning
- Firm up in the freezer:
- Transfer to a container and freeze 2 to 4 hours until scoopable but not rock hard
Save Last summer I made triple batches because my family started requesting it for every gathering, and I finally understood why something so simple feels so special.
Getting The Floral Balance Right
Too much lavender tastes like perfume, while too little leaves you wondering why you bothered. Two tablespoons is the sweet spot for a subtle floral whisper.
No Ice Cream Maker, No Problem
Freeze the custard in a shallow dish and stir vigorously every 30 minutes until it is frozen. It takes more effort but the results are surprisingly close.
Serving Ideas That Work
This ice cream deserves a proper stage, especially for occasions that matter.
- Crumble shortbread cookies over the top for texture contrast
- Pair with fresh berries to cut through the richness
- Save those pretty lavender buds for garnish on special occasions
Save There is something deeply satisfying about serving something that looks delicate but delivers such a memorable experience.
Recipe FAQ
- → What type of lavender works best?
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Culinary-grade dried lavender buds provide the safest and most flavorful results. Avoid ornamental lavender from gardens, which may contain pesticides. English and Provence varieties offer excellent floral sweetness.
- → Can I make this without an ice cream maker?
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Yes. Pour the chilled custard into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat until reaching desired consistency, typically 3-4 hours.
- → How long does the flavor develop?
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The lavender infuses best during the initial 15-minute steeping period. Additional depth develops while the custard chills overnight, allowing flavors to meld and intensify.
- → What desserts pair well with lavender ice cream?
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Shortbread cookies, madeleines, or vanilla sponge cakes complement the floral notes beautifully. Fresh berries like strawberries or raspberries provide tart contrast to the creamy sweetness.
- → How should I store leftovers?
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Keep in an airtight container in the freezer for up to two weeks. Press parchment paper directly against the surface to prevent ice crystals. Let soften 5-10 minutes before scooping.
- → Is the purple food coloring necessary?
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Completely optional. The natural color will be creamy off-white. A single drop of food coloring creates visual appeal that hints at the lavender flavor without affecting taste.
