Indulge in the delicate charm of Lavender Ice Cream, a creamy lavender treat that blends floral notes with a rich custard base. This Floral Dessert is perfect for spring gatherings, summer picnics, or a cozy night in, offering a refreshing and elegant twist. Churn this cozy recipe for a stunning, aromatic dessert!
Why You’ll Love Lavender Ice Cream
- Silky Texture: Lavender Ice Cream is smooth and creamy, thanks to its custard base.
- Unique Flavor: Floral lavender shines in this cozy recipe.
- Elegant Appeal: A pastel hue makes this floral ice cream a showstopper.
- Versatile: Perfect for parties or quiet evenings with this creamy lavender treat.
- Simple to Make: Easy steps for a homemade floral dessert.
Ingredients for Lavender Ice Cream
Here’s what you’ll need for this creamy lavender treat (makes ~4–6 servings):
For the Ice Cream:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 4 large egg yolks
- 2 tbsp dried culinary lavender
- 1 tsp rose water (optional)
- Pinch of salt
- Few drops purple or pink gel food coloring (optional)
Optional Garnishes:
- Edible flowers
- Lavender sprigs
- Crushed freeze-dried raspberries
- White chocolate shavings
Equipment
- Medium saucepan
- Fine-mesh sieve
- Mixing bowls
- Whisk
- Ice cream maker (optional for no-churn method)
- Airtight container
Ingredient Tips
- Lavender: Use culinary lavender for safe, sweet flavor in this floral ice cream.
- Cream and Milk: Create a rich base for this cozy recipe.
- Rose Water: Adds a subtle floral touch to this creamy lavender treat.
- Food Coloring: Optional for a pastel look in this floral dessert.
- Garnishes: Edible flowers or raspberries enhance this floral ice cream’s charm.
Directions for Lavender Ice Cream
Let’s create this elegant floral ice cream!
Infuse the Cream
In a saucepan, I combine 2 cups heavy cream, 1 cup milk, and 2 tbsp dried lavender, heating gently until steaming (not boiling). I let it steep for 15–20 minutes for this creamy lavender treat.
Strain and Reheat
I strain the lavender using a fine-mesh sieve, return the mixture to the saucepan, and warm it slightly for this cozy recipe.
Whisk Yolks and Sugar
In a bowl, I whisk 4 egg yolks, ¾ cup sugar, and a pinch of salt until pale and thick for this floral ice cream.
Temper and Cook Custard
I slowly pour a ladle of warm cream into the egg mixture, whisking constantly, then add it back to the saucepan. I cook over medium-low heat for 5–7 minutes until it coats a spoon, avoiding boiling, for this creamy lavender treat.
Add Flavor and Chill
I remove from heat, stir in 1 tsp rose water and optional food coloring, then cool and chill the custard in the fridge for 4 hours or overnight for this cozy recipe.
Churn and Freeze
I churn the chilled custard in an ice cream maker per instructions, then freeze in an airtight container for 4 hours before serving this Lavender Ice Cream.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill/Freeze Time: 8 hours
- Total Time: ~8.5 hours
- Servings: 4–6 servings
- Calories: ~250–300 kcal per serving
- Macros per Serving: 25–30g carbs, 3–4g protein, 15–20g fat
Variations for Lavender Ice Cream
Try these twists on this creamy lavender treat:
- Blueberry Swirl: Add ½ cup blueberry compote for a fruity floral ice cream.
- Lemon Zest: Mix in lemon zest for a bright cozy recipe.
- Honey Swap: Use honey instead of sugar for a sweet floral dessert.
- White Chocolate: Stir in white chocolate chips for a rich creamy lavender treat.
- No-Churn Option: Whip cream, fold in lavender-infused condensed milk, and freeze overnight for this cozy recipe.
Serving Ideas:
- Pair with Food and Tips’ shortbread recipes for a sweet base.
- Serve with Food and Tips’ berry compote for a fruity twist.
- Enjoy with Food and Tips’ lavender lemonade for a themed dessert.
Storage
I store this floral ice cream in an airtight container, pressing parchment paper on the surface to prevent ice crystals, and keep it frozen for up to 2 weeks. I let it soften 5–10 minutes before scooping for this cozy recipe.
Serving Tips
- Presentation: Serve Lavender Ice Cream in waffle cones with edible flowers.
- Garnish: Add lavender sprigs or raspberries for this floral ice cream’s appeal.
- Pairing: Enjoy with shortbread or Food and Tips’ berry recipes for a cozy dessert.
- Portion Size: ½–¾ cup per person for a satisfying scoop.
- Occasions: Perfect for brunches, picnics, or elegant gatherings.
FAQs About Lavender Ice Cream
Here are answers to common questions about this floral ice cream:
Can I use fresh lavender?
Yes, use 1 tbsp pesticide-free fresh lavender for this cozy recipe.
What if the flavor is too strong?
Reduce lavender or steeping time for a milder creamy lavender treat.
Is it safe for kids?
Yes, in moderation, using culinary lavender for this floral dessert.
Can I color it naturally?
Use blueberry juice for a natural purple hue in this cozy recipe.
Can I skip the eggs?
Yes, use a cornstarch-based custard for an eggless floral ice cream.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Lavender Ice Cream is a creamy, aromatic floral dessert that’s both elegant and simple. This cozy recipe brings floral charm to any occasion. Churn this creamy lavender treat for a refreshing, unforgettable scoop!
Lavender Rose Ice Cream
Ingredients
For the Ice Cream:
- 2 cups 480 ml heavy cream
- 1 cup 240 ml whole milk
- ¾ cup 150 g granulated sugar
- 4 large egg yolks
- 2 tbsp dried culinary lavender
- 1 tsp rose water optional
- Pinch of salt
- Few drops purple or pink gel food coloring optional
Optional Garnishes:
- Edible flowers
- Lavender sprigs
- Crushed freeze-dried raspberries
- White chocolate shavings
Instructions
Infuse the Cream
- In a saucepan, I combine 2 cups heavy cream, 1 cup milk, and 2 tbsp dried lavender, heating gently until steaming (not boiling). I let it steep for 15–20 minutes for this creamy lavender treat.
Strain and Reheat
- I strain the lavender using a fine-mesh sieve, return the mixture to the saucepan, and warm it slightly for this cozy recipe.
Whisk Yolks and Sugar
- In a bowl, I whisk 4 egg yolks, ¾ cup sugar, and a pinch of salt until pale and thick for this floral ice cream.
Temper and Cook Custard
- I slowly pour a ladle of warm cream into the egg mixture, whisking constantly, then add it back to the saucepan. I cook over medium-low heat for 5–7 minutes until it coats a spoon, avoiding boiling, for this creamy lavender treat.
Add Flavor and Chill
- I remove from heat, stir in 1 tsp rose water and optional food coloring, then cool and chill the custard in the fridge for 4 hours or overnight for this cozy recipe.
- Churn and Freeze
- I churn the chilled custard in an ice cream maker per instructions, then freeze in an airtight container for 4 hours before serving this Lavender Ice Cream.
Notes
- Use only culinary lavender (not ornamental).
- For a natural color, use blueberry juice or hibiscus powder.
- Try with lemon zest, blueberry swirl, or honey for fun variations.
- Best within 2 weeks for flavor and texture.
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