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Lavender Ice Cream

 Lavender Ice Cream
“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
4 ServingsPrep: 15 min. + chilling Process: 20 min. + freezing


  • 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


  • 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.
  • 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.
  • 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.
  • 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.

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Lavender Ice Cream (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.