Fresh Lemon and Lavender Ice Cream

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 1 quart
Share This Recipe


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


  1. 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.