Description
This Lavender Ice Cream recipe offers a delicate floral twist on classic homemade ice cream, combining the fragrant essence of culinary lavender with a rich custard base. Perfect for a refreshing summer treat, it boasts smooth, creamy texture and subtle aromatic flavors that evoke a French-inspired dessert experience.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Infuse Cream: In a medium saucepan, combine the milk, cream, and dried lavender. Heat over medium heat until just simmering, then remove from heat and let steep for 15–20 minutes to extract the lavender flavor. Strain the mixture through a fine mesh sieve to remove the lavender buds and return the infused cream to the saucepan.
- Prepare Egg Mixture: In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture is pale and thick. This ensures smooth incorporation and proper texture in the custard.
- Temper Eggs: Slowly pour about 1/2 cup of the warm infused cream into the egg yolks, whisking constantly to temper and prevent curdling. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream.
- Cook Custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, reaching about 170–175°F (77–80°C). Be careful not to let it boil. This step creates the custard base for the ice cream.
- Add Vanilla and Chill: Remove the saucepan from heat, stir in the vanilla extract, and let the custard cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to fully chill.
- Churn Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for 4–6 hours or until firm before serving.
Notes
- Use only culinary-grade dried lavender to ensure food safety and achieve the best flavor.
- For a soft purple hue, add a tiny drop of natural food coloring during the final stir before chilling.
- Do not let the custard boil during cooking to avoid curdling.
- Steeping time for lavender can be adjusted slightly to intensify or soften floral notes as preference dictates.
