There's something truly magical about lavender ice cream — the floral, honey-like aroma of lavender transforms a simple scoop into a spa-worthy indulgence. This recipe uses culinary lavender to infuse a classic French-style custard base, resulting in a silky, pale-purple ice cream that's as beautiful as it is delicious.
Why You'll Love This Recipe
Made with real lavender buds and a rich egg-yolk custard, this ice cream delivers a sophisticated floral flavor without being overpowering. It pairs beautifully with honey, fresh berries, shortbread cookies, or a drizzle of lemon curd.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tablespoons dried culinary lavender buds
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- A few drops of purple food coloring (optional)
Instructions
Step 1: Infuse the Cream
Combine the heavy cream, whole milk, and lavender buds in a medium saucepan over medium heat. Warm until just steaming — do not boil. Remove from heat, cover, and let steep for 20–30 minutes. The longer you steep, the more pronounced the lavender flavor. Strain through a fine-mesh sieve, pressing gently on the buds to extract all the flavor. Discard the buds.
Step 2: Make the Custard
Return the infused cream to the saucepan and warm over medium-low heat. In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened, about 2 minutes. Slowly pour about ½ cup of the warm cream into the egg mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream.
Step 3: Cook the Base
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon and reaches 170–175°F (77–79°C). Do not let it boil. Remove from heat and stir in the vanilla extract, salt, and food coloring if using.
Step 4: Chill
Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir until cooled to room temperature, then cover and refrigerate for at least 4 hours or overnight. A fully chilled base churns into a creamier ice cream.
Step 5: Churn & Freeze
Churn the chilled custard in your ice cream maker according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 2 hours until firm.
Serving Suggestions
- Serve with a drizzle of local honey and a sprig of fresh lavender
- Pair with fresh strawberries or blueberries
- Sandwich between two shortbread cookies for an elegant ice cream sandwich
- Top with a lemon curd swirl for a bright citrus contrast
Tips & Notes
- Use culinary lavender only. Not all lavender is food-safe — always use lavender labeled for culinary use.
- Don't over-steep. More than 40 minutes can make the flavor soapy. Taste as you go.
- No ice cream maker? Pour the chilled custard into a shallow freezer-safe dish and freeze. Every 30 minutes for 3 hours, stir vigorously with a fork to break up ice crystals.
- Storage: Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping.
We'd love to see your lavender creations! Tag us on social media and share how your Lavender Ice Cream turned out.
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