Lavender Ice Cream

Standing in my grandmother's garden, I'd run my hands through the lavender bushes and come away smelling like summer itself. She always told me the flowers weren't just for pretty they were for eating too. Years later, that memory came rushing back when I first scooped this ice cream, the floral perfume filling my tiny apartment kitchen.

I made this for a dinner party once, nervously wondering if floral ice cream would be too unusual for my guests. The moment they took their first bites, the conversation stopped dead. Someone actually asked if I'd spent the afternoon at a boulangerie in Provence.

Ingredients

• Heavy cream: Creates that luxurious French style mouthfeel that makes this ice cream feel restaurant worthy
• Whole milk: Balances the richness so the lavender flavor can shine through without being overwhelmed
• Egg yolks: These are what give you that silky smooth custard base that stays creamy even after freezing
• Granulated sugar: Sweetens just enough to let the floral notes come forward without masking them
• Dried culinary lavender buds: Only use buds meant for eating, wild lavender can be bitter or treated with chemicals
• Vanilla extract: Rounds out the floral notes and adds that familiar comfort we all love in ice cream

Instructions

Steep the lavender milk:

Combine the milk and lavender buds in a saucepan, bringing it just to a gentle simmer. The kitchen will start smelling incredible. Cover it up and let those buds work their magic for 15 minutes.

Strain the infused milk:

Pour everything through a fine mesh sieve, pressing down on the buds to extract every drop of that lavender essence. Return the beautifully scented milk back to your saucepan.

Prepare the egg base:

Whisk those egg yolks and sugar together until they turn pale yellow and slightly thick, like you're making a moment of kitchen magic right there in the bowl.

Temper the eggs:

Slowly stream the warm lavender milk into the yolks, whisking furiously the whole time. This is where you keep the eggs from scrambling, turning instead into a smooth, glossy mixture.

Cook the custard:

Pour everything back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. You'll know it's ready when it coats the back of the spoon and you can run a finger through it without the custard running together.

Add the cream and vanilla:

Remove from heat immediately and stir in the heavy cream and vanilla extract. If you want that dreamy purple hue, now's when you'd add a single drop of food coloring.

Chill completely:

Strain the custard one more time into a clean bowl, then let it cool to room temperature before covering and refrigerating. Give it at least 4 hours or leave it overnight for the flavors to deepen beautifully.

Churn to perfection:

Freeze the chilled mixture in your ice cream maker following its instructions, then transfer to a container and freeze until firm. This usually takes another 2 to 4 hours.

Serve and swoon:

Scoop into bowls and garnish with a few lavender buds or edible flowers if you're feeling fancy. Watch people's faces light up when they taste something so unexpectedly wonderful.

Save

My friend Sarah, who claims she's not adventurous with food, took one bite and declared this her new favorite ice cream. Sometimes the most unexpected flavors become the ones we crave most.

Getting The Lavender Balance Right

Through trial and error, I've learned that two tablespoons is the sweet spot for most people. The first time I made this, I used three tablespoons and it tasted like eating a bar of fancy soap. Now I know that with lavender, less creates more elegance.

The Ice Cream Maker Question

If you're not ready to invest in an ice cream maker, don't worry. The no churn method works surprisingly well. Just freeze the custard in a shallow dish and stir vigorously every 30 minutes until it reaches that creamy consistency we're all after.

Serving Suggestions That Shine

This ice cream deserves to be the star of the show, but it plays beautifully with others too. I love pairing it with things that let the lavender speak while adding complementary flavors.

• Crumble some buttery shortbread cookies on top for texture
• Fresh raspberries or strawberries provide a tart contrast
• A drizzle of honey adds another layer of floral sweetness

Save

There's something deeply satisfying about making ice cream that feels like it came from a fancy shop. Your future self, scooping this on a hot afternoon, will be so grateful for the effort.

Recipe FAQs

→ What type of lavender should I use?

Always use culinary-grade lavender buds specifically labeled for cooking. Regular ornamental lavender may contain pesticides or lack the delicate floral flavor needed for desserts.

→ Can I make this without an ice cream maker?

Yes. Pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes until creamy. This manual method breaks up ice crystals for smoother results.

→ How long does the custard need to chill?

Refrigerate for at least 4 hours, but overnight chilling produces the best texture and allows lavender flavors to fully develop throughout the custard base.

→ Why is my mixture curdling during cooking?

Curdling occurs from overheating. Keep heat low and stir constantly. Remove from heat when the mixture reaches 170°F and coats the back of a spoon, before boiling begins.

→ How should I store the finished dessert?

Keep in an airtight container in the freezer for up to 2 weeks. For best texture, let soften at room temperature for 5 minutes before scooping and serving.

→ What pairs well with lavender ice cream?

Fresh berries, shortbread cookies, lemon pound cake, or honey-drizzled angel food cake complement the floral notes beautifully. Garnish with edible flowers for presentation.