Over the last couple of years I have developed a few ice cream recipes that I love, but this one might be my favorite. Lavender is a flavor that either you love it or hate it. I happen to love it. If it’s done correctly it has a refreshing floral taste, and it’s not soapy tasting. Below is my lavender ice cream recipe.

Ingredients

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 tsp lavender extract

4 egg yolks

2/3 cup granulated sugar

1 1/2 Tbsp dried lavender

Instructions

Freeze your ice cream machine components if they need to be frozen in advance.

Pour milk, cream, and lavender extract into a saucepan and bring to a simmer on low/medium heat. Stir continuously to prevent the milk from burning on the bottom and a film from forming on top.

While the milk mixture comes to a simmer, use a stand mixer to beat together the egg yolks and sugar. This will take a few minutes and will result in a pale yellow color and airy texture.

Once the milk mixture comes to a simmer, add one ladle of it at a time to the egg mixture while the stand mixture continues to run on a low setting. Once half of it has been added to the egg mixture, pour the rest in and mix until fully combined.

Pour the mixture back into the saucepan and heat on low/medium until it reaches 170 to 175 degrees Fahrenheit.

Once it has reached temperature, pour it into a heat proof bowl through a fine-mesh strainer.

Let it cool until it reaches room temperature then cover it with plastic wrap (make sure the plastic wrap is in direct contact with the mixture to prevent a film from forming on top). Then refrigerate it for a least 4 hours.

Follow your ice cream manufacturer’s instructions for freezing. Add the dried lavender as it is churning.

This is particularly delicious topped with honeycomb!