Lavender Ice Cream
A creamy and luxurious lavender-infused ice cream that is perfect for summer days or any occasion.
Ingredients
- milk (3 cups)
- fresh lavender flowers (2 )
- white sugar (1.5 cups)
- egg yolks (8 )
- heavy cream (3 cups)
Instructions
- Heat milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat; allow lavender to infuse for about 20 minutes. Remove flowers.
- Beat sugar and egg yolks together in a large bowl; whisk in lavender-infused milk, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; heat over low heat, constantly whisking, until mixture thickens and coats the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in heavy cream. Transfer mixture to a bowl, and chill in the refrigerator at least 4 hours.
- Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight lidded container; cover the surface with plastic wrap and seal. For best results, freeze ice cream at least 2 hours or overnight.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 368
- fat: 26 g
- sats: 16 g
- carbs: 30 g
- fibre: 0 g
- protein: 5 g
- salt: 0.053 g