Lavender and Vanilla Ice Cream
Indulge in the creamy elegance of homemade Lavender and Vanilla Ice Cream, a sophisticated dessert that infuses classic vanilla with the floral charm of dried culinary lavender. This recipe combines rich heavy cream, whole milk, and a touch of sweetness, creating a custard base that's steeped with fragrant lavender buds and the delicate flavor of real vanilla bean. The result is a velvety-smooth ice cream that's both luxurious and refreshing—perfect for special occasions or a summer treat. With straightforward steps like tempering egg yolks for that creamy texture and churning for the perfect consistency, this recipe is both approachable and impressive. Serve with a sprig of fresh lavender for an extra touch of elegance, and delight in every spoonful of this aromatic, artisanal creation.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 tablespoons Dried culinary lavender
- 1 whole Vanilla bean
- 5 large Egg yolks
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to steam but does not boil.
Add the dried culinary lavender to the saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture.
Remove the saucepan from heat and let the mixture steep for 20 minutes to infuse the lavender and vanilla flavors.
In a separate bowl, whisk the egg yolks thoroughly until they are pale and slightly thickened.
Reheat the cream mixture over low heat until it is warm but not boiling. Gradually whisk about 1/2 cup of the warm cream into the egg yolks to temper them, whisking constantly to prevent curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 170–175°F or 75–80°C). Do not let it boil.
Remove the saucepan from heat and strain the custard base through a fine-mesh sieve into a clean bowl to remove the lavender buds and vanilla pod. Stir in the salt.
Cool the custard base to room temperature, then cover and refrigerate for at least 4 hours or overnight, until it is completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze for at least 2–4 hours, or until firm.
Serve scoops of lavender and vanilla ice cream in bowls or cones, garnished with a sprig of fresh lavender if desired.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 162.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 452 mg | 35% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
