Laurel’s Lavender Ice Cream offers a lovely, delicious and seductively romantic dessert that is sure to please the most discriminating gourmand.
Laurel's Lavender Ice Cream

Laurel's Lavender Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 2 Cups whipping cream
  • 1 1/2 Cups half-and-half
  • 1/2 Cup chopped fresh lavender flowers and; see * Note
  • lavender blossoms; for garnish
  • 8 egg yolks
  • 1 Cup granulated sugar
  1. * Note: Look for lavender at farmers markets.
  2. Combine cream, half-and-half and chopped lavender blossoms and leaves in heavy saucepan over medium-high heat until warm.
  3. Let stand 30 minutes to allow lavender to steep.
  4. Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon.
  5. Whisk small amount of warm cream into yolks, then return to saucepan.
  6. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.
  7. Strain through fine sieve and discard blossom residue.
  8. Cover mixture and chill thoroughly, about 1 hour.
  9. Freeze in an ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving.
Recipe from Laurel Restaurant in San Diego, CA
Nutrition Information
Serving size: each Calories: 566 Fat: 44 g Carbohydrates: 38 g Sodium: 66 mg Fiber: 0 mg Protein: 7 g Cholesterol: 495 mg

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