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Homemade Lavender Ice Cream

Total Time

Prep: 40 min. + chilling Process: 20 min. + freezing


1 quart

Lavender is easily found at any health food stores, farm markets or grown in your own garden. It makes a wonderfully tasty ice cream.—Taste of Home Test Kitchen, Greendale, Wisconsin


  • 2 cups milk
  • 1/3 cup honey
  • 1/4 cup dried lavender flowers
  • 5 egg yolks
  • 1/4 cup sugar
  • 1 cup heavy whipping cream


  1. In a saucepan, combine the milk, honey and lavender. Bring to a gentle boil. Cover and remove from the heat; let stand for 5 minutes.
  2. Strain, reserving the milk; discard lavender. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 4 minutes. Return milk to the saucepan; bring to a simmer over medium-low heat. Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. Remove from the heat; stir in cream.
  3. Set saucepan in ice and stir mixture for 5-10 minutes. Cover and refrigerate overnight. When ready to freeze, pour milk mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions.

Nutrition Facts

1/4 cup: 244 calories, 16g fat (9g saturated fat), 182mg cholesterol, 46mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

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