Lavender Ice Cream (Print)
A fragrant and creamy frozen dessert infused with delicate floral notes, perfect for elegant summer entertaining.
# What You Need:
→ 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)
# How To Make It:
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 flavor.
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, about 2-3 minutes.
04 - Slowly pour the warm lavender milk into the egg yolk mixture while whisking constantly to prevent curdling. Add about one-third of the milk first, then incorporate the remaining milk.
05 - Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (reaches 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 drop by drop 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 manufacturer instructions, typically 20-25 minutes until soft-serve consistency is achieved.
09 - Transfer churned ice cream to an airtight container. Freeze until firm, approximately 2-4 hours. Serve scoops garnished with lavender buds or edible flowers if desired.
# Expert Advice:
01 -
- The floral flavor is sophisticated without being perfumey or overwhelming
- This ice cream tastes like a high-end French café treat but comes together faster than you expect
02 -
- Culinary lavender is essential since decorative varieties can taste bitter or soapy
- Do not let the custard boil or it will curdle and ruin the texture completely
03 -
- Infuse the milk longer for a stronger floral flavor, up to 30 minutes
- Chill your ice cream maker bowl overnight for the best results