This Aromatic Lavender Ice Cream recipe offers a delightful and surprisingly simple way to create a gourmet dessert right in your own kitchen, perfect for impressing guests or indulging in a moment of calm. Achieving this elegant flavor is easier than you think and a fantastic alternative to store-bought options.
Key Ingredients for Aromatic Lavender Ice Cream
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tablespoon dried culinary lavender buds (ensure they are food-grade)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Aromatic Lavender Ice Cream
Prepare yourself for a truly enchanting dessert experience with this Aromatic Lavender Ice Cream. This recipe is a testament to how simple techniques can yield incredibly sophisticated flavors. The preparation time is approximately 25 minutes of active cooking, followed by chilling and churning time (around 20-30 minutes for churning, plus overnight freezing). The result is a scoop of pure bliss, boasting a creamy, smooth texture with a delicate floral perfume that soothes and delights.
Step-by-Step Instructions
- Infuse the Cream: In a medium saucepan, combine the heavy whipping cream and dried culinary lavender buds. Heat this mixture over medium-low heat until it just begins to simmer around the edges. Do not boil. Once simmering, remove from heat, cover the saucepan, and let the lavender steep for at least 15-20 minutes to infuse its aroma and flavor into the cream. The longer it steeps, the stronger the lavender essence will be.
- Prepare the Egg Yolks: While the cream is infusing, whisk the egg yolks and granulated sugar together in a medium bowl until the mixture becomes pale yellow and slightly thickened. This process is called ‘ribbon stage,’ where the mixture will fall from the whisk in a thick ribbon that briefly holds its shape before dissolving back into the bowl. Stir in the pinch of salt.
- Temper the Egg Yolks: After the lavender has steeped, strain the cream through a fine-mesh sieve into a clean bowl or pitcher, pressing gently on the lavender buds to extract as much liquid as possible. Discard the lavender buds. Gradually whisk about half of the warm, lavender-infused cream into the tempered egg yolk mixture, a little at a time. This is called tempering and prevents the egg yolks from scrambling. Whisk constantly as you add the cream.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining lavender-infused cream. Cook this mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This typically takes about 5-8 minutes. Do not let the custard boil, as this will also cause the eggs to scramble. A good test is to draw a line through the custard on the back of your spoon with your finger; the line should hold its shape.
- Chill the Custard Base: Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a clean fine-mesh sieve into a clean bowl. This ensures a perfectly smooth ice cream base, catching any potential small bits of cooked egg. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until it is thoroughly chilled. The colder the base, the better it will churn.
- Churn the Ice Cream: Once the custard base is completely chilled, churn it in your ice cream maker according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until it reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.
Why You’ll Love This Aromatic Lavender Ice Cream
You’ll adore this Aromatic Lavender Ice Cream for its surprisingly sophisticated floral notes that offer a unique twist on classic dessert flavors. Unlike the sometimes overwhelming sweetness of commercial ice creams, this homemade version allows the delicate lavender to shine, creating a truly calming and refreshing experience, much like a subtle herbal tea but in a decadent frozen form. Furthermore, crafting this dessert at home is significantly more economical than purchasing specialty ice cream, allowing you to enjoy a gourmet treat without breaking the bank.
The subtle perfume of lavender infused into a rich, creamy base is the star here, offering a sensory escape with every spoonful. It’s a taste that transports you to a serene garden on a summer evening. Give this Aromatic Lavender Ice Cream a try and discover how easy it is to elevate your dessert game with a touch of floral magic.
Storing and Reheating Tips
This delicious Aromatic Lavender Ice Cream is best enjoyed fresh, but it can be stored for future indulgence. For optimal freshness, keep the ice cream in an airtight container in the freezer. It will maintain its best quality for up to 2 weeks. To prevent ice crystal formation, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container. There is no need to reheat ice cream; simply let it soften slightly on the counter for a few minutes before scooping, which allows its delicate flavors and creamy texture to fully develop. If you find it too hard from freezing, you can gently run a warm spatula over the surface before scooping.
Final Thoughts
This Aromatic Lavender Ice Cream is a truly delightful and elegant dessert that is surprisingly simple to create at home. Its unique floral notes offer a refreshing departure from traditional ice cream flavors, making it a perfect treat for any occasion. We encourage you to try this recipe and experience the calming sophistication of homemade lavender ice cream for yourself.
Aromatic Lavender Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy whipping cream and dried culinary lavender buds. Heat this mixture over medium-low heat until it just begins to simmer around the edges. Do not boil. Once simmering, remove from heat, cover the saucepan, and let the lavender steep for at least 15-20 minutes to infuse its aroma and flavor into the cream. The longer it steeps, the stronger the lavender essence will be.2 cups heavy whipping cream, 1 tablespoon dried culinary lavender buds
- While the cream is infusing, whisk the egg yolks and granulated sugar together in a medium bowl until the mixture becomes pale yellow and slightly thickened. This process is called ‘ribbon stage,’ where the mixture will fall from the whisk in a thick ribbon that briefly holds its shape before dissolving back into the bowl. Stir in the pinch of salt.5 large large egg yolks, 3/4 cup granulated sugar, Pinch salt
- After the lavender has steeped, strain the cream through a fine-mesh sieve into a clean bowl or pitcher, pressing gently on the lavender buds to extract as much liquid as possible. Discard the lavender buds. Gradually whisk about half of the warm, lavender-infused cream into the tempered egg yolk mixture, a little at a time. This is called tempering and prevents the egg yolks from scrambling. Whisk constantly as you add the cream.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining lavender-infused cream. Cook this mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This typically takes about 5-8 minutes. Do not let the custard boil, as this will also cause the eggs to scramble. A good test is to draw a line through the custard on the back of your spoon with your finger; the line should hold its shape.
- Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a clean fine-mesh sieve into a clean bowl. This ensures a perfectly smooth ice cream base, catching any potential small bits of cooked egg. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until it is thoroughly chilled. The colder the base, the better it will churn.1 teaspoon vanilla extract
- Once the custard base is completely chilled, churn it in your ice cream maker according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.