Lavender Ice Cream
This homemade lavender ice cream is a creamy, floral-infused dessert that’s both refreshing and elegant. The delicate aroma of culinary lavender blends beautifully with a rich, custard-style ice cream base, making it a perfect treat for warm days or a unique after-dinner indulgence. With simple ingredients and easy steps, you can create a luxurious ice cream right at home!
Equipment
- 1 medium saucepan – for heating and infusing the milk
- 1 fine-mesh sieve – to strain out the lavender buds
- 1 whisk – to mix the egg yolks and sugar
- 1 mixing bowl – for whisking ingredients
- 1 spatula – for stirring the custard base
- 1 ice cream maker (optional) – for churning the ice cream
- 1 airtight container – for freezing and storing the ice cream
- 1 thermometer (optional) – to monitor the custard temperature (ideal at 170-175°F)
Ingredients
Base Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Lavender Infusion:
- 2 tablespoons dried culinary lavender
Optional Add-Ins:
- 2 tablespoons honey for a floral sweetness
- 1 teaspoon lemon zest for a citrusy contrast
- ½ cup white chocolate chips for extra indulgence
Instructions
Step 1: Infuse the Milk with Lavender
- In a medium saucepan, combine the whole milk, heavy cream, and dried lavender over medium-low heat.
- Heat the mixture until warm and steaming but do not let it boil. Stir occasionally.
- Remove from heat and let the lavender steep for 20-30 minutes.
- Strain the mixture using a fine-mesh sieve, discarding the lavender buds. Set aside.
Step 2: Prepare the Custard Base
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture turns pale and slightly thickened.
- Gradually pour a small amount of the warm lavender-infused milk into the egg mixture while whisking continuously.
- Slowly add the remaining milk, whisking to combine.
Step 3: Cook the Custard
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spatula.
- Heat until the custard thickens slightly and coats the back of a spoon (170-175°F). Do not boil.
- Remove from heat and stir in the vanilla extract and salt.
Step 4: Chill the Mixture
- Transfer the custard to a clean bowl, cover it with plastic wrap (pressing it against the surface), and refrigerate for at least 4 hours or overnight.
Step 5: Churn the Ice Cream
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- If using mix-ins like white chocolate chips or lemon zest, add them during the last few minutes of churning.
Step 6: Freeze & Serve
- Transfer the churned ice cream to an airtight container and freeze for 2-4 hours for a firmer texture.
- Let it sit at room temperature for 5 minutes before scooping.
- Serve and enjoy your homemade lavender ice cream!
Notes
- No Ice Cream Maker? Use the freeze-and-stir method: Pour the mixture into a shallow container, freeze for 45 minutes, then stir vigorously. Repeat every 30 minutes until creamy.
- Lavender Strength: If you prefer a milder flavor, steep the lavender for only 15-20 minutes instead of 30.
- Dairy-Free Option: Substitute coconut milk and coconut cream for a plant-based alternative.
- Storage: Store in an airtight container for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping.