Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
1 quart

Ingredients

  • 3/4 cups granulated sugar
  • 2 lemons, zested
  • 1/2 cup fresh lavender or 1/4 cup dried lavender
  • 2 cups whole milk
  • 2 cups heavy cream
  • 8 egg yolks
  • 12 thin slices fresh lemon
  • 12 small sprigs fresh lavender

Directions

In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers' directions.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Almond Butter Cookies with Fresh Lemon and Lavender Ice Cream

Recipe courtesy of Emeril Lagasse

Fresh Lemon Pastry Cream

Recipe courtesy of Emeril Lagasse

Fresh Coconut Ice Cream

Recipe courtesy of Emeril Lagasse

Lemon Meringue Ice Cream

Lemon Tart Ice Cream

Recipe courtesy of Rachael Ray

Fresh Peanut Butter Ice Cream

Grandpa Waite's Fresh Peach Ice Cream

Recipe courtesy of Genevra Higginson

Lemon-Lavender Meringues

Recipe courtesy of Zoë François

Lemon Lavender Cupcakes

Recipe courtesy of Jazz Smollett

On TV

So Much Pretty Food Here