Creamy Lavender Ice Cream (Print version)
A smooth custard-style lavender ice cream with honey, vanilla, and a gentle floral finish.
# Ingredients:
For the lavender custard
01 -
1 1/2 cups (360 ml) heavy cream
02 -
1 1/2 cups (360 ml) whole milk
03 -
2 teaspoons dried culinary lavender
04 -
2/3 cup (135 g) granulated sugar, divided
05 -
5 large egg yolks
06 -
1/4 cup (85 g) mild honey
07 -
1 teaspoon vanilla extract
08 -
1/8 teaspoon fine salt
# Instructions:
01 -
Combine the heavy cream, whole milk, lavender, and half the sugar in a medium saucepan. Warm over medium heat until steaming, then remove from the heat, cover, and steep for 15 minutes.
02 -
Pour the warm lavender dairy through a fine-mesh sieve into a bowl. Press lightly on the lavender buds, then discard them.
03 -
Whisk the egg yolks with the remaining sugar until slightly thickened. Slowly whisk in about 1 cup of the warm dairy, then whisk the yolk mixture back into the saucepan.
04 -
Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon and reaches 170-175°F. Do not let it boil.
05 -
Strain the custard into a clean bowl. Stir in the honey, vanilla, and salt. Cover and chill until very cold, at least 4 hours or overnight.
06 -
Churn in an ice cream maker according to the machine directions, usually 20-25 minutes. Transfer to a freezer container, press parchment on the surface, and freeze for 3-4 hours until scoopable.
# Good to know:
01 -
Inactive chilling and freezing time is about 7-8 hours.
02 -
Use only culinary lavender, not essential oil or decorative lavender.
03 -
Best eaten within 2 weeks for the creamiest texture.