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Summer’s Here Make Lavender Ice Cream

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!

Valensole Lavender Provence Highlights Trip Planning

Make Lavender Ice Cream Recipe

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.
Cook Time 30 minutes
Chilling time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine French
Servings 2 Quarts


  • 3 cups milk, whole
  • 1 cup heavy cream (35%) or whipping cream
  • 8 medium Egg Yolks
  • 1 ½ Cups Granulated Sugar
  • ½ Cup Fresh Lavender Flowers* stems removed


  • 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.


*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
Tried this recipe?Let us know how it was!

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Lavender Crème Anglaise
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Apricot and Lavender Ice Cream
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Lavender Mint Meyer Lemonade
Refreshing and tasty this drink may be come your go-to summer beverage.
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Lavender Mint Meyer Lemonade @AtableenProvence

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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 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.

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