Lavender Ice Cream – a delicious recipe with egg yolks, sugar, flowers, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
2
Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
3
Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
4
Pour the custard into a bowl, cover and refrigerate until completely cold.
5
In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
6
Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
7
Serve decorated with sprigs of lavender, and thin, crisp cookies.
429
kcal
Calories
24
g
Fat
40
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 egg yolks, 3/4 cup sugar, 2/3 cup half-and-half, 8 fresh heads lavender flowers, and more.
Yes, Lavender Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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