Fresh lavender ice cream

    6 hours 30 min

    Lavender-infused milk is blended with cream and egg yolks to make this luxuriously smooth, rich ice cream.


    13 people made this

    Serves: 12 

    • 700ml milk
    • 2 stems of fresh lavender flowers
    • 8 egg yolks
    • 300g caster sugar, or to taste
    • 700ml double cream

    Prep:10min  ›  Cook:20min  ›  Extra time:6hr freezing  ›  Ready in:6hr30min 

    1. Heat the milk and lavender in a saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
    2. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in the double cream. Transfer the mixture to a bowl, and chill in fridge for at least 4 hours.
    3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with cling film and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    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)