Lavender Ice Cream
A creamy treat with delicate floral notes, lemon zest, and honey, blended with Greek yogurt for a refreshing dessert.
Equipment
- Medium Saucepan
- Mixing Bowl
- Ice Cream Maker
- Airtight Container
Ingredients
- 2 cups heavy cream
- 2 Tbsp. dried culinary lavender
- ¼ tsp. grated lemon zest
- ⅔ cup granulated sugar
- ¼ cup honey
- ½ tsp. kosher salt
- 6 large egg yolks
- 1 cup plain full-fat Greek yogurt
Instructions
- In a medium saucepan, combine heavy cream, dried lavender, and lemon zest. Heat until just simmering, then remove from heat and steep for 30 minutes.
- In a large mixing bowl, whisk together sugar, honey, kosher salt, and egg yolks until smooth.
- Strain the lavender-infused cream into the egg mixture, discarding the lavender. Whisk to combine.
- Return the custard to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon, about 10-15 minutes.
- Strain the custard again into a large bowl and fold in the Greek yogurt. Allow to cool to room temperature, then refrigerate for at least 4 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately or transfer to an airtight container and freeze for about 12 hours for a firmer texture.
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Notes
Store in an airtight container in the freezer for up to a month. Scoop with a warm spoon for easier serving.