Monday, September 2, 2013

Lemon Lavender Ice Cream

Two summers ago, I spent some time in San Francisco for a non-profit organization workshop. We got to live in this huge old house that was walking distance from pretty much everything. There was this really cool coffee shop/bar right around the corner that I used to walk to every morning. They had these vegan lemon lavender cookies that I haven't been able to get my mind off of.

I bought some lavender a few months ago at a specialty store and kept forgetting to use it until now. Instead of trying to recreate those amazing cookies, I decided to use my new Kitchenaid ice cream maker attachment to make lemon lavender ice cream.

It was a success.


  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 cups heavy cream
  • pinch of salt
  • 1/4 cup dried lavender
  • zest of two lemons
  • 5 large egg yolks


1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, lavender, and lemon zest.

2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the lemon/lavender flavor. 

3. Remove the lemon and lavender with a strainer, then press down with a spatula firmly to extract as much flavor as you can. Discard lemon and lavender.

4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.

5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).

7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.

8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.

9. When finished, cover and freeze until firm.

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