Ingredients
- 3/4 cups granulated sugar
- 2 lemons, zested
- 1/2 cup fresh lavender or 1/4 cup dried lavender
- 2 cups whole milk
- 2 cups heavy cream
- 8 egg yolks
- 12 thin slices fresh lemon
- 12 small sprigs fresh lavender
Directions
In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers' directions.
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By PamJacobs99
Colchester, VT
on April 03, 2012
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Amazing flavor, I added mini chocolate chips! I loved it, the children and men in my family didn't particularly care for it. Women respond differently to various scents/flavors than men. Found lavendar at my local Purple Shutter Herbs in Winooski, VT.
By aliryan07
Franklin, TN
on November 18, 2011
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This was my first time making lavender ice cream and I was very unimpressed. I made it for the whole family for my birthday and not one person enjoyed it.
By jenclark74_12950090
San Jacinto, 43
on June 21, 2010
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I made this today, and it was my first time ever making ice cream. I added 1/4 C. of honey at the first part, and decreased the sugar a bit. It turned out wonderfully light tasting, very creamy and delicious. I used dried french lavender buds from San Francisco Herb Co. Even my children (ages 2 and 5 liked it and asked for more!!
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