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Nutrition Facts
Serving Size 1 (133g) Recipe makes 4 servings The following items or measurements are not included below: lavender flowers
Calories 383
Calories from Fat 210		(54%)
Amount Per Serving		%DV
	Total Fat 23.4g	35%
	Saturated Fat 13.5g	67%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 38mg		1%
Potassium 99mg		2%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 0.0g	0%
	Sugars 37.7g
Protein 4.4g		8%
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Lavender Ice Cream

Recipe #373432 | 3½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: BecR
May 20, 2009

A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Simple to make, with a classic custard base enriched with cream. Ensure that the flowers have not been sprayed. Cook time includes freezer time.

SERVES 4 (change servings and units)

Ingredients

4 egg yolks
3/4 cup sugar
2/3 cup half-and-half
8 fresh heads lavender flowers
2/3 cup heavy cream
1 teaspoon vanilla extract (optional)

Directions

1
In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
2
Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
3
Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
4
Pour the custard into a bowl, cover and refrigerate until completely cold.
5
In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
6
Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
7
Serve decorated with sprigs of lavender, and thin, crisp cookies.