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    Lavender Ice Cream

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    Lavender Ice Cream

    • Preparation time: 50 minutes
    • Total time: 50 minutes, plus overnight infusing and up to 4 hours freezing

    Serves: 4 - 6


    • 6 stems lavender, about 8cm long
    • 280ml whole milk
    • 4 medium egg yolks
    • 90g caster sugar
    • 1 x 284ml carton double cream
    • ½ tbsp glycerine (optional)


    1. Chop the lavender into 1 cm pieces using either a knife or scissors. Place in a heavy-bottomed saucepan together with the milk. Heat until just below boiling, then remove from the heat and cool. When cold, put in the fridge and refrigerate overnight to allow the flavour to infuse.
    2. Next day, warm the milk and lavender once more, ensuring the milk does not boil, and strain. Beat the egg yolks and sugar together, then pour the warmed milk slowly in, stirring all the time. Put the mixture into a clean, heavy-bottomed saucepan and stir over a low heat until the custard thickens enough to coat the back of a wooden spoon. Do not let it boil, or it will curdle. Leave to cool.
    3. Strain the custard through a sieve lined with muslin or a clean J-Cloth. If you have an ice-cream maker, stir the double cream into the custard, transfer to the ice-cream maker and churn according to manufacturer's instructions. If you do not have an ice-cream maker, lightly whip the cream and fold into the custard. Pour into a shallow, freezerproof container, freeze for about 30 minutes and then stir. Repeat three more times, or until the ice cream is set. Store in the freezer for up to 2 weeks.

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