Lavender Ice Cream

Lavender Ice Creamimage preview

2/3 cup half-and-half
1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
2/3 cup sugar
4 egg yolks, lightly beaten
2/3 cup heavy whipping cream

In a small saucepan, heat half-and-half to 175°. Remove from heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the saucepan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream to form a custard. Press waxed paper onto surface. Refrigerate for several hours or overnight.
Fill cylinder of chilled ice cream maker and churn and/or freeze according to manufacturer’s directions.

Note: Look for dried lavender flowers in spice shops. If using lavender from the greenhouse or garden, make sure it is pesticide-free.

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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5 years ago

I wonder how the lavender flavoring would work out in coconut milk based vegan creamsicles and what flavor complements lavender besides lemon.

7 years ago

Sounds pleasant. I must try