A delightful and aromatic lavender ice cream recipe that combines the floral notes of lavender with the creamy texture of traditional ice cream. Perfect for a unique dessert experience.
Preparation time
30min
Ingredients
6 Servings
- 2 tbsp culinary lavender
- 5 egg yolks
- 2 cups heavy cream
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup whole milk
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
Step 2
Add the culinary lavender to the cream mixture. Remove from heat, cover, and let steep for 30 minutes.
Step 3
Strain the mixture through a fine-mesh sieve to remove the lavender. Return the mixture to the saucepan and reheat until hot.
Step 4
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
Step 5
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Step 6
Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Step 7
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, at least 4 hours.