Lavender Ice Cream

Lavender Ice Cream
A delicious variation for special occasions. Perfect for Mother's Day! If you'd like a more intense lavender flavor, try using lavender honey.

Adapted from

1/4 cup water
2 teaspoons dried lavender
1/4 cup sugar
2 tablespoons honey
2 C. whipping cream
1 cups whole milk
5 large egg yolks
1 tablespoon (packed) brown sugar
sea salt
Pinch of salt


Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute.

Add sugar; stir to dissolve. Simmer 2 minutes to thicken syrup slightly. Stir in honey. Set aside.

Bring cream and milk to simmer in heavy large saucepan.

Whisk yolks to blend in large bowl.

Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan.

Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil).


Whisk lavender mixture into custard. Cool mixtures, stirring occasionally, then chill overnight.

Strain and discard lavender.

Process ice cream custard in ice cream maker according to manufacturer's instructions.

Freeze in covered containers. (Can be made 1 week ahead.)

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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