If you are on the lookout for an enchanting dessert that combines delicate floral notes with creamy indulgence, this Lavender Ice Cream Recipe is a true gem. Infused with the subtle aroma of culinary lavender and crafted with rich cream and egg yolks, this homemade ice cream offers a soothing yet sophisticated flavor journey. Whether you’re treating yourself on a warm afternoon or aiming to impress guests with something beautifully unique, this recipe delivers a dreamy, velvety texture paired with a gentle lavender essence that lingers delightfully on the palate.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the first step to mastering this Lavender Ice Cream Recipe. Each item plays a crucial role: from the heavy cream providing luscious richness to the dried lavender imparting that signature floral twist. These essentials blend harmoniously to create a classic French-inspired custard base that’s both smooth and flavorful.
- 2 cups heavy cream: Gives the ice cream its creamy, smooth texture and rich mouthfeel.
- 1 cup whole milk: Balances the creaminess and lightens the custard slightly for a perfect consistency.
- 2/3 cup granulated sugar: Sweetens the ice cream while helping to create that silky texture.
- 2 tablespoons dried culinary lavender: Adds delicate floral aroma and subtle flavor; be sure to use culinary-grade to ensure it’s safe for eating.
- 5 large egg yolks: Essential for that custardy thickness and smoothness in the ice cream.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, familiar note.
- Pinch of salt: Balances sweetness and boosts all other flavors beautifully.
How to Make Lavender Ice Cream Recipe
Step 1: Infuse the Cream
Begin by combining the milk, heavy cream, and dried lavender in a medium saucepan. Heat the mixture over medium heat until it just starts to simmer, then remove it from the heat and allow the lavender to steep for 15 to 20 minutes. This steeping time is crucial, as it infuses the dairy with the gentle floral essence without becoming overpowering. Once infused, strain the cream through a fine mesh sieve to remove the lavender buds, returning the smooth, fragrant liquid back to your saucepan.
Step 2: Prepare the Custard Base
In a separate bowl, whisk the egg yolks with granulated sugar and a pinch of salt until the mixture turns pale and thick. This step ensures your custard will have a creamy texture and a luscious mouthfeel. Next, temper the egg yolks by slowly pouring about half a cup of the warm lavender-infused cream into the yolks while whisking constantly. This prevents the eggs from scrambling and warms them gently.
Step 3: Cook the Custard
Gradually whisk the egg yolk mixture back into the saucepan with the remaining cream, then cook the combined custard over medium-low heat. Stir constantly and monitor the temperature closely—it should thicken enough to coat the back of a spoon at about 170 to 175 degrees Fahrenheit. Be very careful not to let it boil, as that can curdle the custard. Once it reaches the right thickness, remove from heat and stir in the vanilla extract to deepen the flavor.
Step 4: Chill the Custard
Allow the custard to cool to room temperature, then cover and refrigerate for at least four hours or preferably overnight. This resting period is important for the flavors to meld perfectly and for the custard to chill thoroughly, which is essential for a smooth texture during churning.
Step 5: Churn and Freeze
Once chilled, churn your lavender custard in an ice cream maker according to the manufacturer’s instructions. After churning, transfer the ice cream to a container and freeze for an additional four to six hours or until firm. This final freezing step guarantees that luxurious scoopability and the signature cold, creamy delight of homemade ice cream.
How to Serve Lavender Ice Cream Recipe
Garnishes
Dressing up your lavender ice cream can be as simple as sprinkling a few dried lavender buds or fresh edible flowers on top. A drizzle of honey or a few crushed pistachios add a lovely texture and flavor contrast that complements the floral notes without overpowering them.
Side Dishes
This ice cream pairs beautifully with light summer desserts. Try serving it alongside lemon shortbread cookies, fresh berries, or a slice of almond cake for a harmonious, elegant dessert experience. The subtle lavender flavor in the ice cream highlights fruity or nutty accompaniments wonderfully.
Creative Ways to Present
For a festive occasion, scoop the lavender ice cream into delicate waffle cones or serve in pretty glass bowls garnished with sprigs of fresh lavender or mint. You can also layer it in parfait glasses with chunks of angel food cake and berry compote, turning a simple scoop into a sophisticated treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover lavender ice cream in an airtight container to preserve its delicate flavors. Keep it tightly sealed and avoid opening frequently to minimize ice crystals forming, which can affect texture and taste.
Freezing
If you want to keep your lavender ice cream longer, it freezes well for up to two weeks. Just make sure to press a piece of parchment paper or plastic wrap directly on the surface before sealing the container to prevent freezer burn or the formation of ice crystals.
Reheating
Unlike other dishes, lavender ice cream is best enjoyed cold, so reheating is not applicable. To soften hardened ice cream for scooping, simply leave it at room temperature for about 5 to 10 minutes instead of microwaving, which can ruin the texture.
FAQs
Can I use fresh lavender instead of dried for this Lavender Ice Cream Recipe?
Fresh lavender can be used but it’s less concentrated than dried culinary lavender. If you choose fresh, use more to achieve the same flavor, and ensure it is pesticide-free and edible. Also, keep an eye on steeping time to avoid bitterness.
Is this ice cream recipe suitable for vegetarians?
Yes! This Lavender Ice Cream Recipe uses no gelatin or animal-derived thickeners, making it perfectly suitable for a vegetarian diet thanks to its reliance on eggs and dairy.
Can I make this ice cream without an ice cream maker?
Absolutely! You can churn by hand by freezing the custard in a shallow container and stirring vigorously every 30 minutes to break up ice crystals until smooth and creamy, though the texture may differ slightly.
How long does soaking the lavender affect the flavor?
Soaking lavender for 15 to 20 minutes allows the cream and milk to absorb just the right amount of floral essence without turning bitter. Longer steeping times can lead to an overly strong or medicinal taste.
Can I add a natural food coloring to enhance the lavender hue?
Yes, a tiny drop of natural purple food coloring can be added during the final stirring of the custard for a soft, appealing lavender color without altering the delicate flavor.
Final Thoughts
This Lavender Ice Cream Recipe is truly a special treat that brings a touch of elegance and floral delight to any dessert table. It’s a wonderful way to experiment with gentle, natural flavors in a creamy, dreamy format. I encourage you to give it a try — your taste buds are in for a fragrant, unforgettable adventure you’ll be excited to revisit time and again.
Print
Lavender Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling and freezing time of at least 8 hours)
- Yield: 1 quart
- Category: Dessert
- Method: Churning
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Lavender Ice Cream recipe offers a delicate floral twist on classic homemade ice cream, combining the fragrant essence of culinary lavender with a rich custard base. Perfect for a refreshing summer treat, it boasts smooth, creamy texture and subtle aromatic flavors that evoke a French-inspired dessert experience.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Infuse Cream: In a medium saucepan, combine the milk, cream, and dried lavender. Heat over medium heat until just simmering, then remove from heat and let steep for 15–20 minutes to extract the lavender flavor. Strain the mixture through a fine mesh sieve to remove the lavender buds and return the infused cream to the saucepan.
- Prepare Egg Mixture: In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture is pale and thick. This ensures smooth incorporation and proper texture in the custard.
- Temper Eggs: Slowly pour about 1/2 cup of the warm infused cream into the egg yolks, whisking constantly to temper and prevent curdling. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream.
- Cook Custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, reaching about 170–175°F (77–80°C). Be careful not to let it boil. This step creates the custard base for the ice cream.
- Add Vanilla and Chill: Remove the saucepan from heat, stir in the vanilla extract, and let the custard cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to fully chill.
- Churn Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for 4–6 hours or until firm before serving.
Notes
- Use only culinary-grade dried lavender to ensure food safety and achieve the best flavor.
- For a soft purple hue, add a tiny drop of natural food coloring during the final stir before chilling.
- Do not let the custard boil during cooking to avoid curdling.
- Steeping time for lavender can be adjusted slightly to intensify or soften floral notes as preference dictates.
