Lavender Ice Cream


  • 3 cups heavy cream
  • 1 ½ cups white sugar
  • 8 egg yolks
  • 2 stems of fresh lavender flowers
  • 3 cups milk

1. Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers. 2. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it ...

View full recipe at SpringPad


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