Lavender Ice Cream Recipe
- 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
- 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.
1/2 cup: 373 calories, 23g fat (13g saturated fat), 279mg cholesterol, 43mg sodium, 36g carbohydrate (35g sugars, 0 fiber), 5g protein.
Reviews for Lavender Ice Cream
"Culinary lavender should be used. And infuse the sugar for at least 24 hours. We've never made ice cream with eggs. My folks did but I never have."
"WAY too sweet. I'm going to try and reduce the sugar next time and see how it comes out. VERY creamy, probably because the half and half used would usually be milk in most ice cream recipes. The flavor of lavender is definitely present. If you can't find dried lavender flowers, many natural grocery stores or food co-ops have it in their bulk spices section.And yes, the method in this recipe for cooking the egg mixture to a safe temperature will work with any ice cream recipe using eggs to make it food safe.No need to be an alarmist. It's often pretty easy to modify an ice cream recipe that doesn't include that procedure. You may want to do it over a water bath instead of on direct heat (it takes longer but less chance of overcooking and curdling, which won't happen until above 180 degrees F anyway, so get a good thermometer) but straining the mixture after will get out any cooked egg bits."
"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!"
"If you read the directions you'll see that the eggs are cooked:[quote] 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. [/quote]"
"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."
"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."