3 Lavender Ice Cream Recipes

If you're looking for a unique twist to traditional ice cream, lavender ice cream can be a refreshing alternative that offers an alluring fragrance and distinct taste. Its subtle floral notes are pleasantly relaxing and may serve as the perfect ending to any dinner party. Let's explore this elegant ice cream recipe that's far from difficult and doesn't need a large number of ingredients or expertise.

In addition, besides the base recipe, we have also given you some other ideas that can ring the changes and create other ice cream recipes using lavender.

If you don't have an ice cream maker see our tip below on how to freeze and churn your ice cream by hand.

An Easy Lavender Ice Cream Recipe to Make

Ingredients for the base recipe:

• 2 cups of whole milk
• 1 cup of heavy cream
• 3/4 cup of white sugar
• 2 tablespoons of dried culinary lavender
• 5 large egg yolks
• pinch salt
• Purple food coloring (optional)

Step-by-Step Instructions for Making Lavender Ice Cream

Here's the  simple instructions for making homemade lavender ice cream. It combines the floral notes of lavender with the sweet, rich flavor of honey for a refreshing and unique treat.

1. Infuse the Lavender: In a medium saucepan, combine the heavy cream, milk, and dried lavender. Gently heat the mixture over medium heat until it's hot but not boiling. Once hot, remove from heat, cover, and let sit for about 30 minutes to infuse the lavender flavor.
2. Strain the Mixture: After infusion, strain the mixture through a fine-mesh sieve into a bowl to remove all lavender flowers. Return the infused cream and milk mixture to the saucepan.
3. Mix Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is smooth and slightly pale.
4. Temper the Egg Yolks: Reheat the infused cream mixture until it's warm. Slowly pour about a cup of the warm cream into the egg yolks, whisking constantly to temper the yolks and prevent them from cooking.
5. Combine and Cook: Pour the tempered egg mixture back into the saucepan with the rest of the cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170-175°F or 77-80°C).
6. Add ingredients at this stage for the variations on the base recipe
7. Chill the Mixture: Pour the custard through a sieve into a clean bowl (this catches any bits of egg that may have cooked). Let the mixture cool to room temperature, then cover and refrigerate until completely chilled, ideally overnight.
8. Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, usually about 4 hours or overnight.
10. Serve: Let the ice cream sit at room temperature for a few minutes before scooping. Serve as is, or with a drizzle of honey or a sprinkle of lavender flowers for garnish.
11. Enjoy your homemade honey lavender ice cream as a delightful finish to a meal or as a special treat on a hot day!

Variations for the Basic Lavender Ice Cream Recipe

1. Lavender and Honey Ice Cream: Add 1/3 cup honey for a floral and sweet flavor combination. You do this after stage 5 of the basic recipe above. Also add 1/4 cup sugar.

2. Lavender and Vanilla: Adding a tablespoon of vanilla extract will provide a traditional touch to this contemporary recipe.

3. Lavender and Lemon: For a tangy twist, incorporate lemon zest or a squeeze of fresh lemon juice to balance the lavender's sweetness.

With these tips, techniques, and variations in mind, making your own lavender ice cream will surely be a fun and flavorful endeavor!

A Rather Posh Lavender Ice Cream Recipe

This is a lavender ice cream you bring out if you want to impress, have chickens in the backyard that lay oodles of eggs or if you just want to be plain posh!

• 2 tablespoons fresh lavender flowers (culinary grade)
• 1 cup sugar
• 1 cup milk
• 8 egg yolks (at room temperature)
• 1 cup crème fraîche

1. Place the sugar and lavender in a food processor and process until the lavender is powdered.

2. Combine the lavender sugar with milk in a large mixing bowl until the sugar dissolves.

3. In another bowl, combine the egg yolks and creme fraiche and mix well.

4. Add the lavender sugar-milk mixture to the egg-creme fraiche mixture and mix well.

5. Pour the mixture into the container of an ice cream or sorbet machine and freeze according to the manufacturer’s instructions.

Tips on How to Make Lavender Ice Cream Without an Ice Cream Maker

For those of you who don't have an ice cream maker - no fear.

At the Freeze Time: Pour the mixture into a shallow, freezer-safe container and smooth it out into an even layer. Cover the container with plastic wrap or a lid to prevent ice crystals from forming.

Churn: Here's where the magic happens! Place the container in the freezer and let it chill for about 45 minutes to an hour. Then, take it out and give it a good stir with a spatula or whisk to break up any ice crystals that are forming. Repeat this process every 30-45 minutes for the next 2-3 hours, or until your ice cream reaches the desired consistency.

Tips on Making a Good Lavender Ice Cream

Making lavender ice cream is a delightful way to infuse a bit of gourmet flair into your homemade desserts. However, a few things can go wrong if you're not careful:

1. Overpowering Flavor: Lavender is potent, and using too much can make your ice cream taste more like soap than a sweet treat. The key is subtlety; you only need a small amount of lavender to impart its flavor. A general guideline is to start with about 1 to 2 teaspoons of dried lavender flowers per quart of ice cream base and adjust based on your taste preferences.

2. Improper Infusion: To get the best flavor, the lavender needs to be infused into the cream or milk properly. This usually means heating your cream or milk and letting the lavender steep in it for a certain period before straining out the flowers. If not infused long enough, the flavor won’t be strong enough; too long, and the flavor can become bitter or overly floral.

3.Texture Issues: The texture of ice cream can be ruined by ice crystals or excessive hardness. This can happen if the ice cream mix isn’t cooled sufficiently before churning, or if it's not churned long enough. Make sure your mixture is very cold (preferably chilled overnight in the fridge) before you churn it, and churn it until it's creamy but firm.

4. Inadequate Sweetening: Lavender's floral notes are naturally a bit earthy and sharp, so getting the sweetness right is crucial. If the ice cream isn’t sweetened enough, it can taste bland or too floral. Taste your base after infusing and before churning to ensure it has enough sugar or other sweeteners.

5. Straining Errors: If lavender flowers are not thoroughly strained out of the mix, you might end up with bits of lavender in your ice cream, which can be unpleasant to chew on. Make sure to use a fine mesh sieve or cheesecloth to get a smooth infusion.

6. Chemical Taste from Non-Culinary Lavender: Be sure to use culinary-grade lavender. Some decorative varieties treated with pesticides or other chemicals are not meant to be consumed and can impart a harmful and unpleasant taste.

By paying attention to these points, you can create a deliciously smooth and perfectly balanced lavender ice cream that's a real treat during the warm months or as a unique dessert year-round.

Common FAQs

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