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Summer’s Here Make Lavender Ice Cream

Name: Lavender Ice Cream
Cook time: 30 min
Total time: 510 min
Ingredients: 3 cups Whole Milk; 1 cup Heavy Cream (or whipping cream); 8 medium Egg Yolks; 1 ½ Cups Granulated Sugar; ½ Cup Fresh Lavender Flowers* (stems removed)

Provence’s lavender fields are incredible fields of bright purple that seem to go on for miles, a must-see if you’re ever travelling to the area. Typically, they’re in full bloom in June, with the harvest planned for mid-July. If you love the delicately sweet aroma of lavender, imagine how much you’ll love it in a sweet summer treat!

Lavender Ice Cream

Liz Thompson

Lavender ice cream is an excellent way to cool off during a warm summers' day without an overly-sweet treat. This ice cream is easy to make and sure to impress, even if you don't have access to fresh-cut lavender from Provence.

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Cook Time 30 mins

Chilling time 8 hrs

Total Time 8 hrs 30 mins

Course Dessert

Cuisine French

Servings Quarts

Ingredients

3 cups Whole Milk
1 cup Heavy Cream or whipping cream
8 medium Egg Yolks
1 ½ Cups Granulated Sugar
½ Cup Fresh Lavender Flowers* stems removed

Instructions

Heat fresh herbs with the milk and heavy cream in a high-sided 4-quart pot.* Bring to a boil, turn off and let flavour “seep” for 20 minutes. This will flavour the milk/heavy cream mixture.
In a separate bowl, temper egg yolks and sugar.
Add tempered egg/sugar mixture back in saucepan and heat to 140 degrees.***
Strain and cool in an ice bath to 75 degrees, then turn in an ice cream machine.
Turn until soft-serve stage; it will completely set up in the freezer overnight. If you overturn it and let it become totally solid, it will become crystallized and grainy.

Notes

*If you do not have fresh lavender, use 1/8 cup of dried and use “Culinary Grade” dried lavender. If you use fresh, make sure it is organic and has NOT been sprayed with pesticides or grown with fertilizers not kind to humans. Remove the stalks to release more of the flavour from the flowers.

**When heavy cream comes to a boil, it rapidly rises, so keep a close eye on it.

***No hotter; it will cook the eggs.

Keyword Ice Cream, Lavender

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Tags:Desserts,Ice cream,Lavender

Liz Thompson

Liz Thompson, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef, which has been her career path for the last 25 years. She worked in New York restaurants for a few years before moving to Los Angeles to do an internship with Michelle Richard at Restaurant Citrus.

After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant, then moved to Checkers Hotel, a 5-star hotel, as a pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner, which received accolades in The New York Times, Newsweek, Bon Apetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.

Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion.

Discover Liz Thompson's Creative Culinary Solutions on her website Liz Thompson Marketing. You can also contact her via email: liz@lizthompsonmarketing.com.

Liz loves to hyper-focus on one ingredient and create countless different recipes, such as Baking with Herbs. The natural flavours of fresh herbs enhance baked goods. Liz takes basic recipes, and infuses them with fresh herbs and create a different flavour intensity with very little additional work.

Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender and even rose petals to transform your already fabulous crème brulée into something even more fabulous. The same goes for ice cream, cookies, chocolates and, of course, cocktails. How about a Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar?

Additionally, Liz is working on one of her career highlights, co-writing and testing recipes for “The Sweet Lady Jane Cookbook.”

Summer’s Here Make Lavender Ice Cream