Description
This delicate Lavender Ice Cream combines floral notes of dried culinary lavender with creamy custard for a refreshingly unique homemade dessert. Perfectly balanced with a smooth texture and subtle vanilla essence, this French-inspired ice cream offers a sophisticated treat ideal for summer or any occasion craving a fragrant, elegant dessert.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Infuse the Cream and Milk: In a medium saucepan, combine the milk, heavy cream, and dried lavender. Heat over medium heat until it just begins to steam. Remove from heat, cover, and let steep for 30 minutes to infuse the floral flavor.
- Strain the Mixture: After steeping, strain the mixture through a fine mesh sieve to remove the lavender. Return the infused milk mixture to the saucepan and gently reheat until warm.
- Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Slowly pour a small amount of the warm milk mixture into the yolks, whisking constantly to temper and prevent curdling.
- Combine and Cook the Custard: Gradually add the rest of the warm milk mixture to the yolks while whisking continuously. Return the combined custard to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not allow the mixture to boil.
- Add Vanilla and Cool: Remove the custard from heat, stir in the vanilla extract, then allow it to cool to room temperature.
- Chill the Mixture: Cover the custard and refrigerate for at least 4 hours or preferably overnight to develop flavors and ensure proper chilling.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a lidded container and freeze for about 4 hours until firm enough to scoop.
Notes
- Use only culinary-grade dried lavender to avoid bitterness.
- For a stronger lavender flavor, steep the lavender longer or slightly increase the amount.
- You may add a drop of natural purple food coloring if you desire a soft lavender hue.
