What does lavender ice cream taste like?

Lavender ice cream has a delicate floral flavor that is surprisingly refreshing and not overly sweet. The taste is often described as slightly sweet with hints of mint and rosemary. It's a unique and sophisticated flavor that can be enjoyed on its own or paired with other desserts.

What kind of lavender should I use for lavender ice cream?

It's crucial to use culinary lavender, not the lavender found in essential oils or used for aromatherapy. Culinary lavender is specifically grown for consumption and has a milder flavor than other varieties. You can find it in specialty food stores or online.

What are some pairing suggestions for lavender ice cream?

Lavender ice cream pairs well with various flavors, both sweet and savory. Some popular options include: Fresh berries like raspberries or blueberries Honey or honeycomb Lemon or lime zest Shortbread cookies or pound cake Toasted almonds or pistachios

Lavender Ice Cream

Name: Lavender Ice Cream
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Cuisine: Ice Cream
Ingredients: 2 cups fresh blueberries (or frozen); 1 1/2 cups granulated sugar, divided; 3 tablespoons dried culinary lavender (purchased or home-dried; see notes); 2 tablespoons lemon juice; 2 tablespoons cornstarch; 1 cup whole milk; 2 cups heavy cream; ⅛ teaspoon kosher salt; 1 teaspoon vanilla extract

Description

This lavender ice cream recipe is a summer favorite, soft and creamy with a natural bright color! Blueberries make the lovely shade of purple and add a tangy flavor to the floral notes of the lavender. We love serving this brilliant purple ice cream to guests: everyone goes crazy for it!

Ingredients

Scale

2 cups fresh blueberries (or frozen)
1 1/2 cups granulated sugar, divided
3 tablespoons dried culinary lavender (purchased or home-dried; see notes)
2 tablespoons lemon juice
2 tablespoons cornstarch
1 cup whole milk
2 cups heavy cream
⅛ teaspoon kosher salt
1 teaspoon vanilla extract

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Instructions

In a large saucepan, add the blueberries, 1/2 cup of the sugar, the lavender, and 2 tablespoons water and bring to a boil. Simmer for 7 to 8 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined.
Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).

Notes

*This recipe is designed for dried culinary lavender. The level of 3 tablespoons gives a medium strong lavender flavor; if you are worried about it being too strong, you can try 2 1/2. The flavor varies based on every jar of lavender! If you have fresh lavender on hand, you can use it as a 1:1 substitute.

Category: Ice Cream
Method: Frozen
Cuisine: Ice Cream
Diet: Vegetarian