Lavender Vanilla Ice Cream Recipe
The sweetest treat you’ve been waiting for all winter long, Lavender Vanilla Ice Cream is rich and creamy with a hint of spring flavor. A welcome surprise alongside all your spring pies or just enjoy by the scoop.
Seriously people…..I wrote this post for Lavender Vanilla Ice Cream back in March of 2013 and came back to update it because….hello, this is like the BEST Lavender Vanilla Ice Cream recipe evaaaahhhhh. And then I started reading the old post to see what things were going down in March of 2013 and this is what I had to say “Happy Spring, my friends! I’m relieved to see the winter gone and even though I woke up to a light blanket of snow this morning I know my daffodils will stop being shy…blooming very soon. I’m waiting. They already have buds so what’s the hold up?” I mean really…..do we just forget the horribleness of winter weather as soon as we get our first whiff of cherry blossoms because I’m having total deja vu just reading that. But I’m feeling that same way right now and it’s April…so it’s actually not the same at all because Helllllooooo spring….where are you?
It’s supposed to be summer temps this weekend and I CAN NOT WAIT! I can’t wait to complain about how hot it is because it’s going to feel like a stinking sauna since I’m used to being wrapped up in a down coat with fur lined boots every single day. Summer……I’m ready for ya! In the meantime, I remade a very spring-y Lavender Ice Cream recipe for you….thanks to my mother and the movie It’s Complicated. If you haven’t seen the movie, Meryl Streep’s character makes lavender ice cream which she shares with her ex-husband/current lover, Alec Baldwin. When I saw the movie and the fact they were eating lavender ice cream I was both a little weirded out and intrigued. I wanted to try it to see if it actually tasted like a flower. I’ve had edible flowers before and let’s just say I don’t go seeking them out like I would an heirloom tomato or a dry-aged steak.
As soon as I was over my fixation with the movie, my mother handed me a newspaper clipping for….what else….Lavender Ice Cream. This recipe called for white chocolate….sooooo White Chocolate Lavender Ice Cream but I wasn’t really feeling especially chocolatey at the moment. So, I made my own version with vanilla. This Homemade Lavender Ice Cream Recipe is pretty fabulous and it doesn’t taste like a flower at all. Not one bit. Surprisingly, the lavender gives the ice cream a slight minty flavor and the vanilla makes it familiar. Vanilla Lavender Ice Cream…..I never know how to name my recipes. Anyway, it’s comforting yet a little fancy. Rich and dreamy. Spring in a bowl.
This Lavender Vanilla Ice Cream recipe is hands down one of my absolute FAVORITE ice cream recipes….it’s right up there with this heavenly Chocolate Ice Cream and THIS insanely amazing and not at all green Mint Chocolate Chip Ice Cream! You should really try them all because they’re equally spectacular in their very own way.
Get the Recipe: Lavender Vanilla Ice Cream Recipe
- 1 cup whole milk
- 1 cup half and half
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons French Lavender
- 1 1/2 teaspoons vanilla bean paste or vanilla extract or 1 vanilla bean, split lengthwise
- 6 large egg yolks
- pinch of kosher salt
- In a large saucepan, combine the milk, half and half, cream and 1/2 cup of sugar.
- Add the lavender and vanilla to the milk mixture and bring to a simmer over medium-high heat, stirring to dissolve the sugar.
- Once the mixture begins to simmer (bubbles will develop and a skin will start to form), turn the heat off and let the mixture steep for 30 minutes to an hour. If you used a vanilla bean, remove the pod from the cream mixture.
- Return the pan to the heat and warm to almost simmering.
- In a medium bowl, whisk together the egg yolks and remaining sugar until it turns a pale yellow and thickens. While whisking, slowly add the warm milk mixture to the yolks, about a cup at a time.
- Create and ice bath by placing ice cubes in a large bowl and filling halfway with water. Place a medium bowl inside and top with a mesh strainer. Set aside.
- Heat the base mixture over medium-high heat stirring constantly being sure to scrape the sides and bottom of the pan with a heat proof spatula until steam begins to rise and the mixture thickens. Strain the mixture into the medium bowl over the ice bath and stir in the salt. Let the mixture cool completely. Cover with plastic wrap and chill at least three hours or overnight.
- Pour the custard into the freezer can of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze.