Lavender Ice Cream

Prep Time
Cook Time
8h 15m
Ready In

Recipe: #16539

January 03, 2015

"Cooking is freezing time. Recipe source: Bon Appetit (January 2004)"

Original is 8 servings


  • Serving Size: 1 (399.9 g)
  • Calories 1032.2
  • Total Fat - 72.2 g
  • Saturated Fat - 27.9 g
  • Cholesterol - 2663.3 mg
  • Sodium - 219.3 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 0.3 g
  • Sugars - 43.7 g
  • Protein - 42 g
  • Calcium - 434.5 mg
  • Iron - 6.8 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a medium bowl whisk together 1 cup sugar and the egg yolks until thick.

Step 2

In a saucepan combine the milk, cream, lavender blossoms, and 1/2 cup sugar. Scrape in the seeds from the vanilla bean; add the bean. Stir over medium high heat until sugar dissolves and mixture comes to a simmer. Whisk into the egg yolk mixture; return mixture to the pan. Stir custard over medium heat until thick enough to leave path on back of spoon (6-10 minutes). DO NOT BOIL.

Step 3

Strain custard into a bowl; chill for 2 hours.

Step 4

Process in ice cream maker according to manufacturer's directions. Transfer to a container and freeze until firm (at least 6 hours).


No special items needed.

1 Reviews


Amazing ice cream! Made exactly as written, except I only had 7 large eggs. However, 7 were definitely enough. I tried the ice cream after the 6 hours freezer time, and it was very, very good! However, the taste was more pronounced and yet more subtle at the same time, after a day in the freezer. It freezes very hard. The ice cream is rich and creamy. I almost wanted it to have a slight lavender twinge, so next time I might add a drop of food coloring, just for effect. Or not - it needs no improvement! I did want to add that my base curdled a bit toward the end of stove time, and I was really afraid I had ruined the ice cream. However, once it was churned there was no trace of curdling - it was perfectly smooth.


review by:
(19 Aug 2021)

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