Lavender Ice Cream (Printable)
A fragrant and creamy frozen dessert infused with delicate floral lavender notes, perfect for summer gatherings or elegant dinner parties.
# Ingredient List:
→ Dairy Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Custard 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
07 - Purple food coloring (optional)
# Steps:
01 - Combine milk and lavender buds in a medium saucepan. Heat over medium heat until just simmering. 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 pale yellow and slightly thickened, about 2-3 minutes.
04 - Slowly pour warm lavender milk into the egg yolk mixture while whisking constantly. This gradual process prevents eggs from scrambling and ensures smooth incorporation.
05 - Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon until custard thickens and coats the back of spoon (reaches 170°F). Do not allow to boil.
06 - Remove from heat immediately. Stir in heavy cream and vanilla extract until fully combined. Add food coloring drop if using for purple hue.
07 - Pour custard through fine sieve into clean bowl. Cool to room temperature, cover surface with plastic wrap, and refrigerate minimum 4 hours or overnight for complete chilling.
08 - Process chilled mixture in ice cream maker according to manufacturer's instructions, typically 20-25 minutes until soft-serve consistency forms.
09 - Transfer churned ice cream to airtight container. Freeze until firm, 2-4 hours. Serve garnished with lavender buds or edible flowers if desired.
# Expert Tips:
01 -
- The floral flavor is sophisticated without being overpowering, hitting that perfect balance between dessert and garden
- It freezes into the dreamiest creamiest texture that makes you feel like you are eating clouds
02 -
- Overheating the custard will cause the eggs to scramble and there is no coming back from that ruined texture
- The steeping time is not optional because skipping it results in ice cream that tastes vaguely like soap instead of flowers
03 -
- Toast the lavender buds in a dry pan for two minutes before infusing to intensify the flavor
- Age the custard in the refrigerator for 24 hours before churning for the smoothest texture possible