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Lavender Vanilla Ice Cream

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A smooth and creamy Lavender Vanilla Ice Cream infused with delicate floral lavender and warm vanilla, creating an elegant and refreshing homemade dessert.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar (divided)
  • 1 tablespoon dried culinary lavender
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 1/8 teaspoon salt

Instructions

  1. In a saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Heat gently until warm but not boiling.
  2. Stir in the dried culinary lavender and remove from heat. Cover and let steep for 15–20 minutes to infuse the flavor.
  3. Strain the mixture through a fine mesh sieve to remove the lavender buds, pressing gently to extract flavor. Return the liquid to the saucepan.
  4. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
  5. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper them.
  6. Gradually whisk the tempered yolk mixture back into the saucepan.
  7. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not allow it to boil.
  8. Remove from heat and stir in vanilla extract and salt.
  9. Allow the custard to cool completely in the refrigerator for at least 4 hours or overnight.
  10. Churn in an ice cream maker according to manufacturer instructions, then freeze for 2–3 hours until firm.

Notes

  • Use culinary-grade lavender to avoid bitterness.
  • Do not steep lavender longer than 20 minutes to prevent overpowering flavor.
  • Cook the custard over low heat to prevent curdling.
  • Store in an airtight container in the freezer for up to 2 weeks.
  • Let sit at room temperature for 5–10 minutes before scooping if too firm.

Nutrition

Find it online: https://thefamilycooking.com/lavender-vanilla-ice-cream/