Description
Lavender ice cream is a unique and floral dessert that combines the essence of lavender with creamy ice cream for a refreshing treat.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
Instructions
- In a saucepan, combine the heavy cream, whole milk, sugar, and dried lavender. Heat over medium heat until the mixture is hot but not boiling.
- Remove from heat and let the lavender steep for 30 minutes.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks, whisking constantly to temper them.
- Slowly pour the egg yolk mixture back into the saucepan, stirring continuously over low heat until the mixture thickens and coats the back of a spoon.
- Strain the mixture through a fine mesh sieve to remove the lavender buds.
- Add the vanilla extract and salt, stirring to combine. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Notes
- Use culinary lavender for the best flavor.
- Adjust the amount of sugar to your taste if you prefer a sweeter ice cream.
- This ice cream pairs well with shortbread cookies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg