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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 mins
Chilling time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine French
Servings 2 Quarts


  • 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


  • 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
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