Homemade Lavender Ice Cream Recipe

Homemade Lavender Ice Cream Recipe
Homemade Lavender Ice Cream Recipe photo by Taste of Home
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Homemade Lavender Ice Cream Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Process: 20 min. + freezing

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

Nutritional Facts

1/4 cup: 244 calories, 16g fat (9g saturated fat), 182mg cholesterol, 46mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Lavender Ice Cream in Birds & Blooms August/September 2000, p55

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