About this recipe: Lavender-infused milk is blended with cream and egg yolks to make this luxuriously smooth, rich ice cream.
This sounds amazing! I go to a lavender farm where I live and buy fresh french lavender! Can't wait to make this;p - 19 Jan 2012 (Review from Allrecipes US | Canada)
Rich, creamy, delicious! I didn't have lavender blooms so I added two drops of FOOD GRADE lavender essential oil to the mix after the heating was finished. It turned out wonderfully! It also expands more than other ice cream recipes I have used. The batch makes about 2 quarts, so I doubled it for my 4 quart freezer. I ended up having to scoop some out when I found it was raising the lid! Next time I'll either make a single batch or freeze a double batch in the 6 quart freezer. I WILL make this one again though! - 07 Jul 2012 (Review from Allrecipes US | Canada)
A wonderful summery ice cream. I may suggest just a touch less sugar though. My family loved it (even those who are less adventurous eaters)! Definitely making this one again. - 05 Jul 2012 (Review from Allrecipes US | Canada)