Last summer when we were in Sonoma County for my Napa to Sonoma half marathon we stopped at a couple wineries throughout the weekend. One of the wineries we visited had these gorgeous fields of fresh lavender. Not only was it beautiful, but it smelled phenomenal too.
When we went into the gift shop I had to take home some of that lavender for myself. I got a nice big tin of culinary grade lavender so I could use to to make all kinds of goodies in the kitchen. I finally got around to making some ice cream with it.
If you’ve never eaten anything with lavender in it, just know that it does taste quite floral. I find the flavor comforting and fresh, but some people think it tastes like soap because of the smell haha. It’s one of those feminine flavors that tastes wonderful if done right.
Infusing the lavender into the ice cream is quite easy. It just takes 15 minutes of steeping and then you’ve got just the right amount of lavender flavor. The cold and creamy ice cream compliments the lavender perfectly.
- 2 cups heavy cream, divided
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- ¼ cup dried lavender
- 1 teaspoon vanilla extract
- Pour 1 cup of the cream into a medium saucepan and add the sugar, salt and lavender. Warm over medium heat, stirring, until sugar is dissolved and mixture is warm. Remove from heat and cover for 15 minutes.
- Pour cream mixture through a fine strainer into a large bowl to remove lavender. Add the remaining 1 cup of cream, 1 cup of milk and vanilla. Chill the mixture thoroughly in the refrigerator.
- Freeze the chilled mixture in an ice cream maker according to the manufacturer’s instructions.