Lavender Ice Cream

Lavender Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 ½ tablespoons dried lavender flowers
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 2 teaspoons all-purpose flour
  • Violet gel food coloring, if desired


  • In a medium saucepan, heat cream, milk, and lavender flowers until mixture comes to a simmer. Remove from the heat and cover. Allow to steep for 20 minutes.
  • In a medium heat-proof bowl, whisk together sugar, egg yolks, and flour. Mixture will be very thick. Add 4 to 5 tablespoons of milk mixture to thin yolk mixture out. Whisk until yolks turn pale yellow, about 1 minute.
  • Slowly whisk the hot milk mixture into the yolks to temper them. Pour the custard back into the same saucepan.
  • Whisk constantly over medium heat until custard thickens slightly – about 2-4 minutes.
  • Remove from heat and strain into a bowl set over an ice water bath.
  • Add food coloring if desired and whisk well.
  • Allow mixture to cool completely. Remove from ice water bath and cover with plastic wrap.
  • Chill in the refrigerator several hours or overnight, until mixture is very cold. Process custard in ice cream machine according to manufacturer’s directions.
  • Pack ice cream in an air-tight container and store in the freezer.


Makes 1 quart