Can I use fresh lavender from my garden?

Oh honey, no! Fresh lavender contains way too much potent oil - it'll make your ice cream taste like soap. Stick to dried culinary lavender buds (and yes, there's a huge difference - those craft store bundles aren't edible!). For tips on growing culinary herbs, you can consult The Royal Horticultural Society.

Why did my ice cream turn out grainy?

That usually means the custard base didn't cook long enough. Remember that spoon-coating test? If you pull back too soon, the eggs won't fully thicken, leaving you with icy texture instead of creamy bliss.

How long does homemade lavender ice cream keep?

About 2 weeks in an airtight container - if it lasts that long! The floral flavor actually deepens after a day or two. Just make sure to press parchment against the surface before freezing to prevent freezer burn.

Creamy Lavender Ice Cream Recipe: A 4-Step Summer Dream

Description

A refreshing homemade ice cream infused with fragrant lavender.

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tbsp dried culinary lavender
4 large egg yolks
1 tsp vanilla extract
1/8 tsp salt

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Instructions

Heat cream, milk, sugar, and lavender in a saucepan over medium heat until steaming.
Remove from heat, cover, and let steep for 30 minutes.
Strain out lavender buds.
Whisk egg yolks in a bowl.
Slowly pour warm cream mixture into yolks while whisking.
Return mixture to saucepan and cook until thickened.
Stir in vanilla and salt.
Chill completely.
Churn in ice cream maker.
Freeze until firm.

Notes

Use food-grade lavender.
Steeping time affects flavor strength.
Chill base thoroughly before churning.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Churned
Cuisine: French