One of the favorite deserts in our house is homemade lavender ice cream. I’m a fan of “flower” flavors like rose and lavender. A few years ago I searched for a Lavender ice cream recipe after seeing some in the store and after trial and error, landed on this one:
Put the honey, egg yolks, cornstarch, sugar and lavender into a bowl and whisk together. Meanwhile, heat the milk and heavy cream in a pot until just boiling. The lavender can be found at most grocery stores or specialty stores with the spices. The brand I currently have is Penzys and unfortunately it doesn’t have measurements for individual “sprigs” so I have always used the below measurement of a small portion in my palm for each sprig.
When the milk is heated, slowly add it into the egg mixture so it does not cook the eggs.
Once the mixture has been incorporated, return it to the pot and bring back to a low boil. Stir constantly and simmer it on medium heat for 3-4 minutes until it starts to thicken. The mixture should lightly coat the back of a spoon when it is ready. Remove it from the heat and strain it into a bowl to remove the lavender flowers. (They are edible and can be left in there, but some people do not like the texture of chewing them.)
Put the bowl in the refrigerator until it is cooled. Then put the mixture into your ice cream maker and follow the directions. Then….deliciousness!
6 Sprigs of Lavender
6 Tablespoons of Honey
1 Tablespoon of Sugar
4 Egg Yolks
1 Teaspoon of Cornstarch
1 1/4 Cups Milk
1 1/4 Cups Heavy Whipping Cream
Put the lavender, honey, egg yolks, sugar, and cornstarch into a bowl and whisk together. Meanwhile, bring the milk and cream in a pot to a boil. Slowly poor the milk into the egg mixture while whisking. Then return the mixture to the pot and bring back to a low boil. Reduce heat to medium and cook while whisking until the mixture thickens (about 3-4 minutes). The mixture should lightly coat the back of a spoon when it is ready. Strain the mixture into a bowl to remove the lavender flowers. Put the bowl into the refrigerator until cooled. Then use an ice cream maker by following the directions to make the custard.