Lavender Ice Cream
I make Lavender Ice Cream using my standard ice cream recipe. It has a wonderful floral creaminess which is perfect eaten in the garden on a sunny English summer day!
Lavender is a strong taste and needs to be used in moderation to avoid echoes of furniture polish! Don’t be tempted to increase the amount in this recipe. What you are looking for is a subtle whisper of lavender rather than a full-on bombardment of your taste-buds. As it is such a strong flavour, I would serve this Lavender Ice Cream on its own or possibly together with plain vanilla ice cream or maybe Lemon Shortbread biscuits.
You only need the egg yolks for this recipe which means you will have spare egg whites. As I hate waste, I pretty much always make some form of meringue, when I make ice cream and, very conveniently, my meringue recipe requires four egg whites. If you feel in the mood for meringue, you could check out my basic Meringue or Pavlova recipes, or if you want something slightly different, you could try my Rose Meringue recipe.
Whisk and bowl. This recipe is a breeze using an but you can still make it if you don’t have one (see instructions under point 8 of Method)
Rich and creamy, this Lavender Ice Cream is a great way of using the wonderful, floral taste of lavender.
- 4 egg yolks
- 85 g caster sugar
- 425 ml double cream
- 3 fresh lavender flowers broken down into petals (or 2 tablespoons of chopped fresh lavender leaves)
- Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
- Put the cream and lavender flowers or leaves in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
- Remove the saucepan containing the cream and lavender from the heat. At this stage you can strain the cream to remove all the lavender. I generally don’t strain the lavender out as I like the little blue petals distributed through the ice cream but I know some people prefer a totally smoothe ice cream with just the flavour and no petals!
- Pour the infused cream into the bowl containing the egg yolks and sugar, whisking all the time.
- Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
- The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
- Remove the thick custard from the heat and transfer into a bowl. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
- When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Make sure that you only use fresh lavender that you are sure has not been sprayed with chemicals. The best place to source it is from your garden – it is very easy to grow!
If you do not have access to fresh lavender, you can use 2 teaspoons of dried culinary lavender. The flavour is strengthened by the drying process, so the amount is less than that for fresh lavender.
Keywords: lavender, ice-cream, lavender ice-cream, lavender ice cream, recipe