Lavender Ice Cream
This was one of the first recipes I made with herbs almost 30 years ago when we first started Purple Sage Farms. Tim was doing a “Cooking with Herbs” demonstration at a Boise kitchen and gift shop and needed a recipe to share. It’s since been a family favorite at birthdays and summer holiday gatherings. Indeed, I made 6 gallons of lavender ice cream for our daughter Arlie’s wedding at the farm a few years back. We served it atop a rhubarb cobbler.
The recipe below yields about 2 quarts.
INGREDIENTS
2 cups heavy cream
1 cup milk
4 egg yolks
¾ cups sugar
2 tbsp dried lavender
Note: Sub crushed dried mint or lemon verbena, or use 4 tbsp of chopped fresh mint or lemon verbena. I do not recommend using fresh lavender buds.
DIRECTIONS
Step 1
Heat the cream and milk to almost a boil. Remove the mixture from the heat, add lavender buds only, and steep about five minutes, or longer if you want a stronger flavor. Strain the lavender buds before adding the egg mixture below.
Step 2
While the lavender steeps, beat the egg yolks with sugar.
Step 3
Add the egg yolk mixture slowly into the hot cream mixture, a little at a time, whisking as you add. Bring the mixture back to medium heat and cook until the mixture coats the spoon; then remove the pot from the heat and cool.
Step 4
After the pot has cooled, chill the the pot in the fridge for at least 4 hours, or make the day ahead and keep chilled before making into ice cream.
Step 5
Add the chilled mixture to your ice cream device or even tin cans if you’re going old fashioned. Churn and finish according to the manufacturer instructions.