Lavender Ice Cream Recipe
Fresh, homemade lavender ice cream is a refreshing way to top off a warm, summer night. Easy to make, use recently dried lavender flowers for the most complex flavor.
2 cups whole milk
1/4 cup dried lavender flowers
3 egg yolks
4 tablespoons granulated sugar
salt
2 cups whole milk
1/4 cup dried lavender flowers
3 egg yolks
4 tablespoons granulated sugar
salt
- Add the lavender to the milk in a medium sized saucepan. Using a double boiler, scald the
milk. Remove from heat, strain the milk using a hand held sieve (see photo below), and let cool.
- Beat the egg yolks together with the granulated sugar, and a pinch of salt in a glass, Pyrex bowl.
- Gently reheat the milk over medium heat; when the milk is warm pour over the yolk and sugar mixture, and whisk together.
- Pour the egg and milk mixture back into the saucepan and cook over low heat; stirring often, until the mixture forms a custard that just coats the back of a wooden spoon.
- Chill, then freeze in an ice cream maker according to manufacturer's instructions.
