Homemade Lavender Ice Cream Recipe

Homemade Lavender Ice Cream Recipe photo by Taste of Home

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Lavender is easily found at any health food stores, farm markets or grown in your own garden. It makes a wonderfully tasty ice cream.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Homemade Lavender Ice Cream Recipe

Prep: 40 min. + chilling Process: 20 min. + freezing

Yield: 8 Servings

40 20 60

Ingredients

2 cups milk
1/3 cup honey
1/4 cup dried lavender flowers
5 egg yolks
1/4 cup sugar
1 cup heavy whipping cream

Directions

In a saucepan, combine the milk, honey and lavender. Bring to a gentle boil. Cover and remove from the heat; let stand for 5 minutes.
Strain, reserving the milk; discard lavender. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 4 minutes. Return milk to the saucepan; bring to a simmer over medium-low heat. Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. Remove from the heat; stir in cream.
Set saucepan in ice and stir mixture for 5-10 minutes. Cover and refrigerate overnight. When ready to freeze, pour milk mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Yield: 1 quart.

Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Nutritional Facts 1 serving (1/4 cup) equals 244 calories, 16 g fat (9 g saturated fat), 182 mg cholesterol, 46 mg sodium, 22 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lavender Ice Cream in Birds & Blooms August/September 2000, p55