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Description
A simple recipe for homemade lavender ice cream.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine heavy cream, whole milk, and dried lavender. Heat over medium heat until simmering, then remove from heat and let steep for 30 minutes.
- In a bowl, whisk together granulated sugar and egg yolks until pale and thick.
- Strain the cream mixture, discarding the lavender. Gradually whisk the warm cream into the egg yolk mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil.
- Remove from heat and stir in vanilla extract.
- Pour the custard into a clean bowl, cover, and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Notes
- Ensure you use culinary-grade lavender.
- For a stronger lavender flavor, steep the lavender for a longer period.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30g
- Sodium: 30mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg