Lavender Ice Cream

The first time I encountered lavender ice cream was at a tiny Provencal farmhouse during a blistering July afternoon, where the elderly Madame Dubois served me a scoop that tasted like eating a summer garden in cream form. I spent the next three years trying to recreate that elusive balance between floral perfume and sweetness, accidentally making soap-tasting batches more times than I care to admit. Now it is become my most requested dinner party dessert, especially when I tell guests the secret ingredient came from my own window box.

Last summer my neighbor Sarah, who claims to hate anything floral in food, tentatively tried a single scoop and proceeded to finish half the batch on my back porch while we talked until sunset. She now texts me whenever she sees lavender blooming, asking if it is time for the purple ice cream again.

Ingredients

• Heavy cream and whole milk: The fat content carries those delicate lavender compounds better than low-fat alternatives, and I have learned the hard way that anything less than heavy cream leaves the final texture disappointingly icy
• Egg yolks: Five yolks create that luxurious French custard base that holds air beautifully during churning
• Granulated sugar: Do not reduce this amount as sugar is not just sweetening but also essential for proper freezing and texture
• Dried culinary lavender buds: Only use culinary-grade lavender from a trusted source, as ornamental garden lavender can have pesticides or bitter resins
• Vanilla extract: Pure vanilla bridges the gap between the floral notes and cream, creating a more rounded flavor profile
• Purple food coloring: Completely optional since natural lavender ice cream is actually cream-colored, but that pretty purple hue somehow makes people think it tastes more floral

Instructions

Steep the lavender:

Combine the milk and lavender buds in a medium saucepan and heat over medium until you just see tiny bubbles around the edges. Remove from heat immediately, cover with a lid, and let those flowers work their magic for exactly 15 minutes. This timing is crucial I have found 10 minutes too subtle and 20 minutes starts tasting like potpourri.

Strain and return:

Pour the milk through a fine mesh sieve, pressing firmly on the lavender buds to extract every drop of that golden infused liquid. Return the milk to your saucepan and discard the spent flowers.

Prepare the eggs:

Whisk the egg yolks and sugar in a separate bowl until the mixture turns pale yellow and falls from the whisk in thick ribbons. This usually takes about 3 minutes of vigorous whisking by hand.

Temper carefully:

Slowly pour about one third of the warm lavender milk into the egg mixture while whisking constantly, then gradually add the remaining milk. This gentle introduction prevents the eggs from scrambling into sweet lavender scrambled eggs.

Cook the custard:

Return everything to the saucepan and cook over low heat, stirring constantly with a wooden spoon. The mixture is ready when it coats the back of the spoon and leaves a clear path when you run your finger through it, around 170 degrees. Never let it boil or the texture will turn grainy.

Add finishing touches:

Remove from heat and immediately stir in the heavy cream and vanilla extract. Add that single drop of purple food coloring now if you are using it.

Chill thoroughly:

Pour the custard through a clean fine sieve into a bowl to catch any accidental cooked egg bits. Let cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight gives the best flavor development.

Churn to perfection:

Freeze the chilled mixture in your ice cream maker according to the manufacturers instructions. Transfer to a lidded container and freeze until firm, usually 2 to 4 hours.

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My daughter now requests this for her birthday instead of cake, claiming vanilla ice cream is boring after discovering lavender. Watching her carefully scoop every last purple bit from the container makes all those failed experimental batches worth it.

Choosing Your Lavender

I buy my lavender from specialty spice shops rather than the baking aisle, as the quality difference is remarkable. English lavender varieties tend to be sweeter and more floral, while French lavender can have slightly camphor notes that some people find too medicinal.

Serving Suggestions

This ice cream pairs beautifully with buttery shortbread cookies or a simple honey drizzle. I have also served it alongside lemon bars for a stunning purple and yellow dessert platter that looks professionally plated.

Making Without an Ice Cream Maker

If you do not have an ice cream maker, pour the chilled custard into a shallow baking dish and freeze for 45 minutes. Stir vigorously with a fork to break up ice crystals, then repeat every 30 minutes until the mixture is frozen but creamy, usually 3 to 4 hours total.

• Use a metal pan for faster freezing
• The texture will be slightly denser than churned ice cream but still delicious
• Let it soften for 10 minutes before scooping

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There is something deeply satisfying about serving homemade ice cream that tastes like a garden in bloom.

Recipe Q&A

→ What type of lavender works best?

Use only culinary-grade dried lavender buds from reputable sources. Ornamental garden lavender may contain pesticides or lack the nuanced flavor profile needed for desserts. English lavender varieties like Provence or Munstead offer excellent results with their sweet, floral notes.

→ Can I make this without an ice cream maker?

Yes. Pour the chilled custard into a shallow freezer-safe dish and freeze for 45 minutes. Stir vigorously with a fork to break up ice crystals, then repeat every 30 minutes for 3-4 hours until creamy. The texture will be slightly denser but equally delicious.

→ How long does it keep in the freezer?

Store in an airtight container for up to two weeks. For best texture, let it soften at room temperature for 5-10 minutes before scooping. Pressing parchment paper directly onto the surface prevents ice crystal formation and absorbs any freezer odors.

→ Why did my custard curdle?

Curdling occurs when temperatures exceed 185°F or heating happens too quickly. Maintain low heat and stir continuously with a wooden spoon. If small curds form, immediately remove from heat and whisk vigorously—sometimes the emulsion can be saved, but prevention through gentle cooking is ideal.

→ What desserts pair well with lavender ice cream?

The floral notes complement buttery shortbread, madeleines, or sponge cakes. Fresh berries like strawberries, raspberries, or blackberries provide tart contrast. For an elegant finish, drizzle with honey or serve alongside a slice of lemon tart to enhance the citrus undertones.