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.
Notes
Best enjoyed fresh, but can be stored for up to 2 weeks in an airtight container, keeping parchment/plastic wrap on the surface to prevent ice crystals.
