12/7

Emma’s Lavender Ice Cream Recipe

Cold, Desserts, Food, Ice Cream, Sweet
By Emma Chapman

Lavender ice creamI know lavender is probably suppose to be a spring thing, but, what can I say? Sometimes the mood strikes. Lavender is one of those flavors that I originally didn't care for. Elsie started getting into lavender flavored things, and I just wasn't all that interested. Sounded like it would taste like perfume? Eventually she got me to try a lavender latte. And I liked it. And then I tried lavender ice cream at our favorite local ice cream shop. And I was smitten. I don't think I can make it quite as good as they do, but I wanted to try and make my own homemade version.
How to make lavender ice creamLavender Ice Cream, makes about 3/4 quart (two of the small containers pictured)

1 1/2 cups milk
1 1/2 teaspoons lavender buds
1 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 1/2 cups heavy whipping cream
red + blue food dye to color (optional)

First begin heating up the milk with the lavender buds for 5-6 minutes over low/medium heat. You don't really want the milk to start boiling, but you do want to seep/infuse the lavender flavor into the milk. Taste a small spoonful and—when ready—strain the buds out of the milk and return the milk to the heat.

Combine the sugar with the milk. Whisk together and warm over low heat. In another bowl whisk together the egg yolks. Pour a few tablespoons of the hot milk mixture in with the egg yolks and stir. Once the egg yolk mixture is tempered add it to the pot of warm milk. Whisk to combine. Continue cooking over low/medium heat until it thickens. Turn the heat off and remove the pot from the burner, add in the whipping cream. Stir to combine. Add food coloring if you want your ice cream to be a little more purple. Pour into an air tight container and refrigerate overnight. Pour in to your ice cream maker and follow the manufacturer directions for use.
The best lavender ice creamMy ice cream maker usually produces ice cream that has a soft serve texture. So I then put my ice cream in an air tight container and freeze for a few hours until I get a more ice cream consistency. Just a preference thing/tip. 🙂 If you find that you want more lavender flavor feel free to add more buds during the seeping process. Give it a try! xo. Emma

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