Lavender Ice Cream (Printable version)

A fragrant floral ice cream with delicate lavender notes and silky custard base

# 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, then 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 maximize flavor extraction. Return the strained lavender-infused milk to the saucepan.
03 - Whisk egg yolks and sugar together in a separate bowl until the mixture turns pale yellow and slightly thickened, incorporating air for a smooth texture.
04 - Slowly drizzle the warm lavender milk into the egg yolk mixture while whisking continuously to prevent curdling and gently warm the eggs.
05 - Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon (approximately 170°F). Avoid boiling to prevent separation.
06 - Remove from heat and immediately stir in the heavy cream and vanilla extract. Add food coloring if desired for visual appeal.
07 - Pour the custard through a fine sieve into a clean bowl. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to develop flavors.
08 - Process the chilled custard in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze until firm, approximately 2 to 4 hours.
09 - Scoop the lavender ice cream into serving bowls and garnish with additional lavender buds or edible flowers if desired for an elegant presentation.

# Expert tips:

01 -
  • The floral flavor is sophisticated but not perfumy, hitting that perfect balance where people cant quite place what makes it special
  • It turns an ordinary Tuesday into something that feels like youve been transported to a French countryside terrace
02 -
  • If you accidentally let the custard boil, it will likely curdle and you will need to start over with fresh ingredients
  • The steeping time is when all the flavor happens, so do not rush those fifteen minutes of infusing
03 -
  • Over-steeping makes the soapiness come out, so stick to fifteen minutes exactly
  • Serving this in chilled bowls keeps it perfectly creamy longer on warm days

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