Lavender Ice Cream Recipe
If you’re looking for a dreamy dessert to whisk you away to sunny lavender fields, this Lavender Ice Cream Recipe is an absolute must-try. It’s a delicate balance of floral notes, velvety creaminess, and subtle sweetness that makes each spoonful a little celebration of spring and summer. The enchanting aroma of culinary lavender paired with the richness of cream creates a refreshing and elegant frozen treat that’s as beautiful to serve as it is delicious to eat. Whether you’re entertaining guests or indulging in a quiet moment at home, this Lavender Ice Cream Recipe will quickly become a beloved favorite.
Ingredients You’ll Need
This Lavender Ice Cream Recipe thrives on simplicity and quality. Each ingredient plays an essential role, contributing to the perfect texture, flavor depth, and that lovely soft color.
- Heavy cream: Provides the rich, creamy base that makes this ice cream luxuriously smooth.
- Whole milk: Balances the cream to keep the texture light yet indulgent.
- Granulated sugar: Sweetens the ice cream without overpowering the subtle lavender aroma.
- Dried culinary lavender: The star ingredient adding a fragrant floral flavor; make sure to use culinary grade for safety and taste.
- Egg yolks: Create a custard base that thickens and enriches the ice cream’s texture.
- Vanilla extract: Enhances and complements the lavender’s delicate perfume.
- Pinch of salt: Balances sweetness and brings out the other flavors beautifully.
How to Make Lavender Ice Cream Recipe
Step 1: Infuse the Milk with Lavender
Begin by gently heating the whole milk and sugar together with the dried culinary lavender in a saucepan. Keep the heat medium-low — the mixture should get hot but not reach a boil. This allows the lavender’s floral essence to infuse fully into the milk. After removing from heat, cover and let the lavender steep for 20 to 30 minutes. This resting time is crucial for building that signature lavender flavor without bitterness.
Step 2: Strain and Prepare the Custard Base
Once the lavender has steeped, strain the milk through a fine mesh sieve to remove all the lavender buds. This ensures a silky-smooth texture in the finished ice cream. Pour the infused milk back into the saucepan. In a separate bowl, whisk the egg yolks until smooth, then slowly temper them by adding a little of the warm milk mixture while whisking constantly—this prevents the eggs from scrambling when heated.
Step 3: Cook the Custard
Return the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook gently over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Be careful not to let it boil, as that can break the custard and ruin the texture. Once thickened, remove from heat and stir in the heavy cream, vanilla extract, and a pinch of salt. This combination provides a creamy, balanced base that highlights the floral notes.
Step 4: Chill and Churn
Allow the custard to cool completely by refrigerating for at least 4 hours or ideally overnight. This resting stage allows flavors to meld and the mixture to firm up for churning. Then, churn the chilled custard in your ice cream maker according to the manufacturer’s instructions. Finally, transfer the freshly churned ice cream to a container and freeze for at least 2 hours to reach the perfect scoopable consistency.
How to Serve Lavender Ice Cream Recipe
Garnishes
To enhance the look and flavor, sprinkle a few dried lavender buds or edible flowers on top of each serving. A drizzle of honey or a few crushed pistachios adds a wonderful textural contrast and complements the floral essence beautifully. These garnishes bring elegance and an extra touch of freshness to your presentation.
Side Dishes
Lavender ice cream pairs wonderfully with light, fruity desserts and baked goods. Try serving it alongside shortbread cookies, lemon cakes, or fresh berries. These subtle flavors won’t compete with the floral notes but instead create a harmonious dessert plate that feels sophisticated yet inviting.
Creative Ways to Present
For a stunning summer party, serve scoops in delicate glass bowls or pretty waffle cones, and add a sprig of fresh lavender as a natural decoration. You could also create a lavender ice cream sandwich using buttery cookies or layer it into a parfait with fresh fruits and whipped cream for an impressive layered dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Lavender Ice Cream keeps well in a tightly sealed container in the freezer. To maintain that fresh lavender aroma and creamy texture, press a piece of parchment paper directly on the surface of the ice cream before sealing the container. This prevents ice crystals and preserves the delicate flavors.
Freezing
This ice cream freezes beautifully for up to two weeks. Beyond that, the texture may start to degrade slightly, but the flavor remains lovely. When you’re ready to serve, thaw it in the refrigerator for 15 to 20 minutes for perfect scooping consistency.
Reheating
Since ice cream is best served cold, reheating does not apply here. Instead, if your Lavender Ice Cream Recipe becomes too hard in the freezer, simply allow it to sit at room temperature briefly, then scoop and enjoy the lovely creamy texture once more.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be used but it’s much stronger and may impart a bitter taste if used in excess. Dried culinary lavender is preferred because it gives a more controlled and delicate flavor that works best in ice cream.
Is there a non-dairy substitution for this recipe?
Yes, you can substitute coconut milk and coconut cream for the heavy cream and milk, but keep in mind this will change the texture and add a coconut flavor. Adjust sweetness to taste when making substitutions.
How long does the Lavender Ice Cream Recipe take to prepare?
The prep and cook time together take about 45 minutes, but chilling overnight is recommended for the best results. Total time from start to finish is around 6 hours including chilling and freezing.
Can I make this recipe without an ice cream maker?
It’s possible to make no-churn lavender ice cream by freezing the mixture and stirring every 30 minutes to break up ice crystals, but the texture won’t be as smooth as with a churner. For the best results, an ice cream maker is recommended.
Why is it important to use culinary-grade lavender?
Culinary-grade lavender is safe for consumption and has a mild, pleasant flavor. Other types may be treated with chemicals or are too potent, which can result in a bitter taste or be unsafe to eat.
Final Thoughts
Making this Lavender Ice Cream Recipe is truly a delightful experience that rewards you with a sophisticated, aromatic dessert sure to impress. It’s a wonderful way to bring a special touch to any meal or celebration, and once you try it, you’ll understand why it’s such a beloved treat. Don’t hesitate to give it a whirl and share the floral magic with your friends and family!
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Lavender Ice Cream Recipe
- Total Time: 6 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Lavender Ice Cream recipe is a delicate and floral frozen treat made with creamy heavy cream, whole milk, and infused with culinary-grade dried lavender. Perfect for a refreshing summer dessert, this ice cream balances fragrant lavender notes with rich vanilla and a smooth custard base, creating a unique and delightful flavor experience.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tablespoons dried culinary lavender
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Infuse the Milk: In a medium saucepan, combine the milk, sugar, and dried lavender. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally. Remove from heat, cover, and let the lavender steep for 20 to 30 minutes to infuse its delicate floral flavor.
- Strain the Infusion: Strain the lavender-infused milk through a fine mesh sieve to remove the lavender buds. Return the smooth, infused milk to the saucepan for the next steps.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly to temper and prevent curdling.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Be careful not to let it boil.
- Add Final Flavors: Remove the custard from heat, then stir in the heavy cream, vanilla extract, and a pinch of salt to enhance the flavor and richness of the ice cream base.
- Chill the Mixture: Cool the custard completely by chilling it in the refrigerator for at least 4 hours or overnight to ensure it is thoroughly cold before churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving for the best texture.
Notes
- Use only culinary-grade dried lavender to ensure a safe and pleasant flavor; other types may be too strong or unsafe for consumption.
- For a more vibrant purple color, optionally add a drop of natural purple food coloring before churning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: French-American
