In this easy five-ingredient lavender ice cream recipe, whole milk is infused with fresh lavender flowers to make this floral summery frozen treat.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
368 Calories
Recipe Instructions
Step 1
Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat; allow lavender to infuse for about 20 minutes. Remove flowers.
Step 2
Beat sugar and egg yolks together in a large bowl; whisk in lavender-infused milk, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; heat over low heat, constantly whisking, until mixture thickens and coats the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl, and chill in the refrigerator at least 4 hours.
Step 3
Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight lidded container; cover the surface with plastic wrap and seal. For best results, freeze ice cream at least 2 hours or overnight.
