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

Lavender Ice Cream Recipe

Publisher Photo
“Homemade herbal ice creams are a favorite at our house. A scoop of lavender ice cream is heavenly on warm peach crisp or blueberry cobbler!” —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min. + freezing
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min. + freezing
MAKES: 4 servings

Ingredients

  • 2/3 cup half-and-half cream
  • 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

Nutritional Facts

1/2 cup equals 373 calories, 23 g fat (13 g saturated fat), 279 mg cholesterol, 43 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender.
  2. 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 pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  4. Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 pint.
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 Taste of Home August/September 2008, p34

Nutritional Facts

1/2 cup equals 373 calories, 23 g fat (13 g saturated fat), 279 mg cholesterol, 43 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lavender Ice Cream

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 1, 2011

I think that negative review about raw eggs should be omitted, because it is incorrect and uninformed. The eggs are cooked. The person obviously did not read the recipie, let alone make it. Just so everyone knows, there are three types of "ice creams" plain milk called phillidelphia style, custard style (with cooked eggs) and sherbert wich solidifies with gelatin. Thanks!

MY REVIEW
Reviewed Jul. 8, 2011

If you read the directions you'll see that the eggs are cooked:

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.

MY REVIEW
Reviewed Jul. 7, 2011

Please don't use raw eggs in homemade ice cream. They aren't cooked, therefore can cause everyone who eats it to get salmonella. Not a chance anyone should be willing to take. If you had a child wind up in the hospital from it, you definitely wouldn't do it. Please redo this recipe, without raw eggs.

MY REVIEW
Reviewed Sep. 15, 2008

It was very good, but too sweet the first time. So, the second time I reduced the sugar to 1/2 cup and that was good. I also omitted the eggs. I tried it with mint from our garden, and that was good, too.

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