Description
A delicate and floral lavender ice cream treat that offers a refreshing and aromatic twist to traditional ice cream, perfect for summer days or elegant desserts.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons dried culinary lavender
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine the milk, cream, and dried lavender. Heat over medium heat until it begins to steam, but do not let it boil. Remove from heat and let steep for 20 minutes.
- Strain the lavender out of the milk mixture using a fine mesh sieve.
- In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and thick.
- Gradually add the warm milk mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat, stir in the vanilla extract and a pinch of salt.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Notes
- Use only culinary-grade lavender to avoid bitterness.
- You can add a few drops of purple food coloring for a more vibrant hue.
- Pair with shortbread cookies for a classic combination.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
