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Lavender Ice Cream

Total Time

Prep: 15 min. + chilling Process: 20 min. + freezing

Makes

1 pint

“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

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

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.
Lavender Flowers
Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.

Nutrition Facts

1/2 cup: 373 calories, 23g fat (13g saturated fat), 279mg cholesterol, 43mg sodium, 36g carbohydrate (35g sugars, 0 fiber), 5g protein.

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