Lavender Rose Ice Cream
Lavender Ice Cream is a creamy, aromatic floral dessert that’s both elegant and simple. This cozy recipe brings floral charm to any occasion.
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.