Description
A delightful and creamy lavender-infused ice cream perfect for summer.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons culinary lavender
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks
Instructions
- In a saucepan, heat the heavy cream, milk, sugar, lavender, and salt over medium heat until just simmering.
- In a separate bowl, whisk the egg yolks together.
- Slowly pour the warm cream mixture into the egg yolks, whisking continuously.
- Return the mixture to the saucepan and cook over low heat until it thickens slightly.
- Strain the mixture to remove the lavender buds and let it cool completely.
- Stir in the vanilla extract and refrigerate until cold.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze until firm.
Notes
- For a stronger lavender flavor, let the mixture sit with the lavender for a few hours before straining.
- Serve with fresh lavender flowers or honey drizzle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
Keywords: lavender ice cream, summer dessert, creamy ice cream