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Homemade Lavender Ice Cream

 Homemade Lavender Ice Cream
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
8 ServingsPrep: 40 min. + chilling Process: 20 min. + freezing


  • 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


  • 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.
Nutritional Facts: 1 serving (1/4 cup) equals 244 calories,

2 of 2

Homemade Lavender Ice Cream (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 182 mg cholesterol, 46 mg sodium, 22 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.