Name: Lavender ice cream Recipe
Total time: 45 min
Yield: Serves 6
Ingredients: 2 cups whipping cream; 1 1/2 cups half-and-half; 1/2 cup chopped fresh lavender flowers and leaves, plus more for garnish; 8 egg yolks; 1 cup granulated sugar

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By Rose Dosti

Aug. 23, 2000

Laurel Restaurant in San Diego was happy to share the recipe for their lavender ice cream. You’ll need fresh lavender blossoms and leaves and, of course, an ice cream maker. Not a problem? The rest is easy.

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2 cups whipping cream

1 ½ cups half-and-half

½ cup chopped fresh lavender flowers and leaves, plus more for garnish

8 egg yolks

1 cup granulated sugar

Combine cream, half-and-half and lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep.

Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.

Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour.

Freeze in ice cream maker according to manufacturer’s instructions, about 25 minutes. Garnish with lavender blossoms when serving.

Look for lavender at farmers markets.