Lavender Lemon Ice Cream Recipe

Introduction

This Lavender Lemon Ice Cream offers a unique and refreshing twist on a classic favorite. With the floral notes of lavender and the zesty brightness of lemon, it’s a delightful treat perfect for warm days or whenever you need a scoop of something special.

Ingredients

• 1½ cups Whole Milk, divided
• 1 cup Sugar
• 5 Egg Yolks
• Pinch of Salt
• 1½ cups Heavy Cream
• ¾ cup Grape Juice (no sugar added)
• Juice of 2 Lemons
• 3 drops Lavender Essential Oil

Instructions

1. Step 1: Heat 1 cup of the milk, salt, and sugar in a small saucepan until steaming, stirring occasionally to dissolve the sugar completely.
2. Step 2: In a mixing bowl, whisk the egg yolks until smooth. Slowly pour about ¼ of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
3. Step 3: Pour the tempered yolks back into the saucepan and cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Step 4: Remove the custard from heat and pour it into a bowl. Stir in the remaining ½ cup milk, heavy cream, grape juice, lemon juice, and lavender essential oil until well combined.
5. Step 5: Refrigerate the mixture until it is completely chilled, at least 2 hours or overnight for best results.
6. Step 6: Freeze the chilled base in an ice cream maker following the manufacturer’s instructions.
7. Step 7: Transfer the ice cream to a freezer-safe container and freeze for at least 6 hours or overnight to firm up.
8. Step 8: Before serving, let the ice cream sit at room temperature for 10 minutes to soften slightly for easier scooping.

Tips & Variations

• Use food-grade lavender essential oil sparingly, as it is quite potent; alternatively, steep dried culinary lavender in warm milk before starting for a more subtle flavor.
• For a tangier twist, increase the lemon juice by a tablespoon or add lemon zest to enhance the citrus aroma.
• If you prefer a non-dairy option, substitute the heavy cream and milk with coconut milk, but expect a different texture.
• Ensure your ice cream maker bowl is properly frozen beforehand for quicker churning and a creamier result.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To maintain texture, avoid repeated thawing and refreezing. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of essential oil?

Yes, you can steep 1 to 2 tablespoons of dried culinary lavender in warm milk for 10 minutes, then strain before using. This provides a milder floral note without the intensity of essential oils.

What if I don’t have an ice cream maker?

You can pour the mixture into a shallow, freezer-safe dish and freeze. Stir vigorously every 30 minutes for 2-3 hours to break up ice crystals for a smoother texture, though it won’t be as creamy as churned ice cream.

Lavender Lemon Ice Cream Recipe

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★★★★★

4.9 from 63 reviews

• Author: Isabella
• Total Time: 7 hours 30 minutes
• Yield: About 1 quart (4 servings) 1x

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Description

This Lavender Lemon Ice Cream is a refreshing and creamy dessert that combines the floral notes of lavender with the bright zestiness of lemon. Made with a custard base enriched with grape juice for natural sweetness, this ice cream is perfect for a sophisticated treat on warm days.

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Ingredients

Scale 1x2x3x

Custard Base

• 1½ cups Whole Milk, divided
• 1 cup Sugar
• 5 Egg Yolks
• Pinch of Salt
• 1½ cups Heavy Cream

Flavorings

• ¾ cup Grape Juice (no sugar added)
• Juice of 2 Lemons
• 3 drops Lavender Essential Oil

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Instructions

1. Heat Milk and Sugar: Heat 1 cup of the whole milk, salt, and sugar in a small saucepan over medium heat until steaming, stirring occasionally to dissolve the sugar completely.
2. Temper Egg Yolks: In a mixing bowl, whisk together the 5 egg yolks until smooth. Slowly pour about ¼ of the hot milk mixture into the yolks while whisking constantly to temper them, preventing curdling.
3. Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir constantly over medium-high heat until the mixture thickens and reaches a boil, forming a custard.
4. Combine Ingredients: Remove the custard from heat and transfer it to a clean bowl. Whisk in the remaining ½ cup of whole milk, 1½ cups heavy cream, ¾ cup grape juice, juice of 2 lemons, and 3 drops of lavender essential oil until evenly combined.
5. Chill Base: Cover the mixture and refrigerate until it is fully chilled, typically at least 4 hours or overnight, to develop flavors and improve texture.
6. Freeze in Ice Cream Maker: When chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze Firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 6 hours or overnight to firm up.
8. Serve: Allow the ice cream to sit at room temperature for about 10 minutes before scooping to soften slightly for easier serving.

Notes

• Use food-grade lavender essential oil to ensure safety and purity for consumption.
• Tempering the egg yolks is crucial to prevent scrambling and achieve a smooth custard.
• The grape juice adds natural sweetness and a subtle fruity layer to balance the lemon and lavender flavors.
• If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes until frozen to achieve a creamy texture.
• Adjust lavender essential oil drops according to your taste preference, as it can be quite potent.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Ice Cream Maker
• Cuisine: American

Keywords: Lavender Lemon Ice Cream, floral ice cream, homemade ice cream, custard ice cream, lemon dessert, spring dessert, grape juice ice cream, aromatic ice cream