Lavender Ice Cream5 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 6 hr 50 min
“Summery lavender ice cream.” - by Syd
Original recipe yields 12 servings
- Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
- Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.
Amount Per Serving (12 total)
- 368 cal
- 26.2 g
- 29.9 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This sounds amazing! I go to a lavender farm where I live and buy fresh french lavender! Can't wait to make this;p..." See more"
"Rich, creamy, delicious! I didn't have lavender blooms so I added two drops of FOOD GRADE lavender essential oil to the mix after the heating was finished. It turned out wonderfully! It also expand..." See mores more than other ice cream recipes I have used. The batch makes about 2 quarts, so I doubled it for my 4 quart freezer. I ended up having to scoop some out when I found it was raising the lid! Next time I'll either make a single batch or freeze a double batch in the 6 quart freezer. I WILL make this one again though!"
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