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Lemon Lavender Ice Cream

Does Lemon Lavender Ice Cream taste good ? You be the judge! This ice cream has an extra burst of lemon which compliments the floral notes from the lavender. It's all wrapped up in a rich, luscious ice cream.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
20 mins
Total Time
1 hr 25 mins
Servings: 6 scoops
Calories: 434 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 egg yolks
  • 2 lemons
  • 4 oz granulated sugar
  • 1 pint heavy whipping cream
  • 8 oz whole milk
  • ½ tsp salt
  • 1.975 g baking soda this is an approximate value. Refer to the ratio under 'How to Add Lemon Juice to Milk Without Curdling' for the exact quantity.
  • 2 tbsp lavender fresh, dried or a combination of both.

Instructions

    Cup of Yum
  1. Add the lavender and milk to the pot.
  2. Zest the lemons using a grater, and add the zest to the pot.
  3. Squeeze the lemons once they have been zested. Collect the juice in a dish.
  4. Measure the quantity of juice and add the associated quantity of baking soda.Refer to the ratio under 'How to Add Lemon Juice to Milk Without Curdling' for the exact quantity.
  5. Add the baking soda to the lemon juice. It will immediately bubble. After a few minutes the effervescence will disappear.
  6. Pour the neutralized lemon juice into the pot. Add the salt.
  7. Put the pot over a medium heat and allow the milk mixture to warm on a low simmer for 15 minutes.
  8. Separate the egg yolks from the whites and place the yolks in a bowl. Add the sugar and beat well for about 3-5 minutes.
  9. After the lavender and lemon infused milk has simmered, blend it using a stick blender, until smooth. 
  10. Add the lavender and lemon infused milk very slowly to the beaten egg and sugar mixture.
  11. Once all the milk has been added to the eggs, return the entire mixture, now called a custard, back to the pot and heat it to a temperature around 170 degrees F. 
  12. Add the cream to a bowl. Pour the egg custard slowly into the cream. The cream helps to cool the custard.
  13. Optional step is to add more fresh lavender buds to the egg custard to provide flecks in the ice cream.
  14. Pour the cooled custard into an ice cream machine.
  15. Follow the manufacturer's instructions for your particular ice cream machine.

Nutrition Information

Serving 1scoop Calories 434kcal (22%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 35g (54%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 288mg (96%) Sodium 329mg (14%) Potassium 201mg (6%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 1503IU (30%) Vitamin C 20mg (22%) Calcium 142mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 6scoops

Amount Per Serving

Calories 434

% Daily Value*

Serving 1scoop
Calories 434kcal 22%
Carbohydrates 27g 9%
Protein 7g 14%
Fat 35g 54%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 288mg 96%
Sodium 329mg 14%
Potassium 201mg 4%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 1503IU 30%
Vitamin C 20mg 22%
Calcium 142mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.