Fresh Lavender Ice Cream

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

Ingredients

• 3 cups milk
• 8 egg yolks
• 3 cups heavy cream
• 2 stems of fresh lavender flowers
• 1.5 cups white sugar

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.