Lavender Ice Cream (Printable version)

Fragrant floral ice cream with a rich French custard base and delicate lavender infusion

# List of ingredients:

→ 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)

# 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 flavors.
02 - Pour 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 egg yolks and sugar together in a separate bowl until the mixture becomes pale yellow and slightly thickened, creating a smooth ribbon consistency.
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 and coats the back of the spoon, reaching approximately 170°F. Do not allow to boil.
06 - Remove from heat immediately. Stir in heavy cream and vanilla extract until fully incorporated. Add food coloring now 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 mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a lidded container and freeze until firm, approximately 2 to 4 hours.
09 - Scoop into serving bowls and garnish with additional lavender buds or edible flowers if desired. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The flavor is subtle and sophisticated, like eating a flower garden that somehow knows exactly how to be dessert
  • It makes people stop and ask what that mysterious lovely taste is
02 -
  • I once used lavender from a craft store and the whole batch tasted like expensive soap
  • Overheating the custard creates scrambled eggs, so watch the temperature like a hawk
03 -
  • The custard base can be made two days ahead and kept chilled until you are ready to churn
  • Let the ice cream sit on the counter for 10 minutes before scooping for the best texture

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