This vanilla lavender ice cream recipe is inspired by several trips to France. It’s creamy and smooth, with just a hint of lavender flavor that makes it such a unique treat. To me, it tastes a little bit like earl grey tea. If you’re ready to get started, hit the “jump to” recipe button. Or scroll through our story and helpful tips below.
ICE CREAM IN FRANCE IS GLACE
During my first solo trip to Paris, I pretty much walked every single neighborhood from my little B&B off of Boulevard de Grenelle to the Louvre to Latin Quarter. Because I felt there was so much to see in my own self-guided walking tour, most of my meals were quick to-go type fare of street-cart crepes and baguettes with pate. Except for coffee. I think the French would be appalled at our American notion of “watered down coffee” served in a paper cup to-go. Even though it was the size of an espresso and three times as strong, coffee in Paris was a sip and savor sit-down affair.
Lavender farm in Ardeche we visited during a Viking River Cruise.
Craving a cool and refreshing treat after walking miles through the city, I stumbled an ice cream cart. Now, one thing I learned was that in France, artisan ice cream and gelato is called glace (pronounced ‘glah-see’). Glace is a term that has come to describe most frozen creamy desserts in France. Although, some chefs and ice cream makers there will tell you that glace is a bit richer than gelato and ice cream.
Anyway, whenever I travel, I always look for the flavors I can’t taste at home. And so I chose lavender ice cream that day and it was such a flavorful surprise. Not perfumy like you might expect. More of a subtle lavender flavor with a hint of vanilla.
Rachelle tasting lavender ice cream (glaces artisanales) in the south of France.
VANILLA LAVENDER ICE CREAM
I’ve been experimenting with all kinds of ice cream and gelato recipes this summer, from lemon basil to nutella, and I was inspired to create one that reminded me of France. The result was this vanilla lavender ice cream recipe. It’s so easy to make, and so delicious, I’m sure it will soon be one of your favorite summer recipes.
Lavender Ice Cream Ingredients
This lavender ice cream is made custard style, somewhat like a gelato. The recipe is from a paper pamphlet I picked up at lavender farm I visited.
- whole milk
- heavy cream
- egg yolks
- sugar
- lavender
- vanilla extract
How To Make Lavender Ice Cream
Using a fork, whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles (becomes frothy) and the color becomes a light yellow. Set aside.
Add the milk and cream to a medium saucepan on low-to-medium heat. Blend the milk and cream by slowly mixing using a wooden spoon or whisk until a foam forms around the edges.
Next, add the egg and sugar mixture to the saucepan with milk and cream. Continually stir until well blended and the mixture coats the back of a wooden spoon.
Add the lavender buds by hand, pinching the buds between your thumb and index finger to release the aroma. Then add the vanilla and stir for 2 to 3 minutes to allow the flavors to infuse.
Pour the mixture through a sieve or fine strainer into a bowl. This will remove any solid pieces of egg or lavender buds and create a more smooth even texture.
Cover and chill the lavender ice cream mixture for a minimum of four hours or let it set overnight in the refrigerator. You want the ice cream mixture to be chilled before processing it in an ice cream maker.
Finally, add the lavender ice cream mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Serve straight from the ice cream maker or spoon into a container, cover with wax paper or plastic wrap, and freeze. Glass baking pans or bread pans make excellent ice cream pint containers.
Lavender Ice Cream
Ingredients
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 egg yolks (brought to room temperature)
- 3/4 cup sugar
- 1 teaspoon lavender
- 1 tablespoon vanilla extract
Instructions
Using a fork, whisk together egg yolks and sugar in a medium-sized bowl until the volume doubles (becomes frothy) and the color becomes a light yellow. Set aside.
Add the milk and cream to a medium saucepan on low-to-medium heat. Blend the milk and cream by slowly mixing using a wooden spoon or whisk until a foam forms around the edges.
Next, add the egg and sugar mixture to the saucepan with milk and cream. Continually stir until well blended and the mixture coats the back of a wooden spoon.
Add the lavender buds by hand, pinching the buds between your thumb and index finger to release the aroma. Then add the vanilla and stir for 2 to 3 minutes to allow the flavors to infuse.
Pour the mixture through a sieve or fine strainer into a bowl. This will remove any solid pieces of egg or lavender buds and create a more smooth even texture.
Cover and chill the lavender ice cream mixture for a minimum of four hours or let it set overnight in the refrigerator.
Finally, add the lavender ice cream mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Serve straight from the ice cream maker or spoon into a container, cover and freeze.
Makes 1 pint
More Ice Cream and Frozen Treats!
Originally posted in 2011. Updated in 2023.
That looks fantastic! Great recipe!
Thanks! Give it a try. =)
I’m not a big cooking enthusiast but this recipe actually looks simple and delicious enough I’d consider giving it a try!
Thanks for sharing this recipe and great photos.
I love your clean blog design too.
– Lily
You had me at gelato! This sounds so delicious and perfect with our 95* weather in Italia. And great timing as we’re headed to Provence next week to see the lavender. Now I just need to head out to the electronics store and find an ice cream maker!
I liked your recipe. I will definitely try