“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
Lavender Ice Cream
Lavender Flowers
Lavender Ice Cream
Prep Time
15 min
Cook Time
20 min
Yield
1 pint
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 large egg yolks, lightly beaten
- 2/3 cup heavy whipping cream
Directions
- 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.
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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