Lavender Ice Cream
Indulge in a scoop of pure sophistication with this creamy, floral Lavender Ice Cream, a dessert that combines timeless elegance with irresistible flavor. Infused with the delicate aroma of dried culinary lavender, this homemade ice cream recipe starts with a base of silky custard made from whole milk, heavy cream, and four luxurious egg yolks. The lavender is steeped to perfection, imparting subtle floral notes that beautifully balance the richness of vanilla and cream. Perfect as a refreshing treat on a warm day or a unique dessert for entertaining, this easy-to-follow recipe delivers a velvety texture and exquisite taste that will transport your senses to a blooming summer garden. Whether you're an ice cream enthusiast or an adventurous foodie, this lavender-infused creation is a must-try!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 0.75 cup Granulated sugar
- 2 tablespoons Dried culinary lavender
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and dried culinary lavender. Heat over medium heat until the mixture begins to steam, but do not let it boil.
Remove the saucepan from heat, cover it, and let the lavender steep for 15 minutes.
After steeping, strain the mixture through a fine-mesh sieve into another bowl to remove the lavender. Press the lavender gently to extract all the liquid, then discard the lavender.
Return the strained milk and cream mixture to the saucepan and place it over low heat.
In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.
Gradually add about 1 cup of the warm milk mixture to the egg yolk mixture in a slow stream, whisking constantly to temper the eggs and avoid scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This should take 8-10 minutes. Be careful not to let it boil.
Remove the custard from the heat and stir in the vanilla extract.
Pour the custard through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap, pressing the wrap directly against the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the custard is fully chilled, churn it 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 hours to firm up before serving.
Serve the lavender ice cream in scoops and enjoy this fragrant, creamy treat!
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 162.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 428 mg | 33% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 527 mg | 11% | |
*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.
