Save Create a sophisticated frozen dessert that captures the delicate essence of Provence. This lavender-infused cream combines heavy cream, whole milk, and egg yolks with fragrant lavender buds, creating a smooth custard base that churns into perfectly creamy scoops. The process involves steeping lavender in warm milk, tempering eggs, and slow-cooking to achieve a rich 170°F custard. After an overnight chill, the mixture transforms into silky perfection in your ice cream maker. Each serving delivers 320 calories of pure indulgence with 22g of rich, satisfying fat.
The first time I tasted lavender ice cream was at a tiny café in Provence where the owner served it in simple white bowls with fresh purple flowers scattered on the table. I was skeptical at first, but one spoonful changed everything and I spent the rest of that summer trying to recreate that delicate flavor in my own kitchen.
I made this for my mothers birthday dinner last spring, and everyone went quiet when they took their first bite. My dad usually complains about anything fancy, but he went back for seconds and asked if I could make it again next weekend.
Ingredients
- Heavy cream: The high fat content creates that luxurious mouthfeel that separates homemade ice cream from the store bought stuff
- Whole milk: Balances the richness and helps carry the lavender flavor throughout the custard base
- Egg yolks: Five yolks might seem excessive but this is what creates the silky French style custard that does not turn icy
- Granulated sugar: Sweetens while also helping to stabilize the egg proteins during cooking
- Dried culinary lavender: Make absolutely sure you buy culinary grade not the stuff from the bath products aisle
- Vanilla extract: Rounds out the floral notes with warm familiar sweetness
- Purple food coloring: Completely optional but that soft lavender color makes people gasp when you serve it
Instructions
- Infuse the milk:
- Combine milk and lavender in a saucepan and heat until just simmering then cover and let steep for 15 minutes to extract all that floral essence
- Strain the lavender:
- Pour the milk through a fine mesh sieve pressing on the buds to squeeze out every drop of infused liquid
- Prepare the eggs:
- Whisk yolks and sugar until pale and thick like you are making magic in a bowl
- Temper the mixture:
- Slowly drizzle the warm lavender milk into the eggs while whisking furiously so you do not end up with sweet scrambled eggs
- Cook the custard:
- Return everything to the saucepan and stir constantly over low heat until it coats the back of a spoon and reaches 170 degrees
- Add the cream:
- Stir in the heavy cream and vanilla along with food coloring if you want that pretty purple hue
- Chill thoroughly:
- Strain again into a clean bowl and refrigerate for at least 4 hours though overnight is even better
- Churn it up:
- Freeze according to your ice cream makers instructions then transfer to a container and freeze until firm
- Serve beautifully:
- Scoop into bowls and garnish with extra lavender buds or edible flowers if you want to impress someone
Save This has become my go to dinner party dessert because it feels so fancy but I can make it ahead and pull it out when guests arrive. The way the purple color catches the light always makes people pause before they even taste it.
Choosing the Right Lavender
I learned this lesson the hard way when I grabbed lavender from a craft store and ended up with ice cream that tasted like perfume. Culinary lavender is grown specifically for eating and has a much sweeter more delicate flavor than the ornamental varieties.
No Ice Cream Maker Method
If you do not have an ice cream maker do not worry because I have made this work perfectly without one. Pour the chilled custard into a shallow dish and freeze it stirring every thirty minutes to break up ice crystals until it reaches your desired consistency.
Serving Suggestions
This ice cream shines alongside simple flavors that do not compete with the lavender. I love serving it with buttery shortbread cookies or fresh strawberries that have been macerated in a little sugar.
- Warm the shortbread slightly for that contrast of hot and cold
- A drizzle of honey on top takes the floral notes to another level
- Keep some edible flowers in your garden for the prettiest garnish imaginable
Save Every time I make this I am transported back to that little table in France and I hope it becomes one of those recipes you return to again and again.
Recipe FAQs
- → What type of lavender should I use?
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Always use culinary-grade lavender buds specifically meant for cooking. Garden varieties may contain pesticides or have bitter flavors. Culinary lavender offers the sweetest, most fragrant profile perfect for desserts.
- → Can I make this without an ice cream maker?
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Absolutely. 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 creamy and smooth, typically 3-4 hours.
- → How long does the lavender flavor need to steep?
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Fifteen minutes of steeping in hot milk provides optimal floral infusion without becoming bitter or soapy. Cover the pan during this time to retain heat and maximize flavor extraction.
- → Why must I temper the eggs?
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Tempering prevents the eggs from scrambling when introduced to hot liquid. Slowly whisking warm milk into yolks gradually raises their temperature, creating a smooth emulsion that yields silky custard.
- → How should I store leftover lavender ice cream?
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Keep in an airtight container in the freezer. Place parchment paper directly on the surface to prevent ice crystals. Best enjoyed within 2 weeks for optimal texture and flavor intensity.
- → What toppings pair well with lavender?
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Fresh berries like strawberries or raspberries complement the floral notes beautifully. Shortbread cookies, honey drizzle, candied violets, or even dark chocolate shavings create elegant presentations.
