Milk is infused with lavender to make this floral summer 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, and allow lavender to infuse for about 20 minutes. Remove flowers.
Step 2
Beat egg yolks and sugar together in a large bowl. Whisk lavender-infused milk into egg mixture, then pour it back into the saucepan. Heat mixture over low heat, constantly whisking until mixture thickens and can coat 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 chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches a "soft-serve" consistency. Transfer ice cream to a lidded container; cover the surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.
