Fresh Lavender Ice Cream

Infuse the Milk: In a 3-quart saucepan, gently heat the milk and lavender flowers over low heat until the milk is warmed through but not boiling. (Approx. 5 minutes) Remove from heat, cover, and let the lavender infuse for 20 minutes. This allows the floral notes to fully permeate the milk. Remove and discard the lavender flowers, ensuring no small pieces remain.

Create the Custard Base: In a large bowl, whisk together the sugar and egg yolks until pale and slightly thickened. This step is crucial for creating a smooth and rich custard. Slowly whisk in the lavender-infused milk, ensuring you whisk quickly to prevent the eggs from scrambling due to the heat. Pour the mixture back into the saucepan.

Cook the Custard: Heat the mixture over low heat, whisking constantly and gently scraping the bottom of the pan to prevent sticking. Continue whisking until the custard thickens enough to coat the back of a spoon. (Approx. 7-10 minutes) A telltale sign is when you can run your finger across the coated spoon and the line remains distinct. Remove from heat and let cool slightly for about 5 minutes.

Incorporate the Cream: Stir in the heavy cream until fully incorporated, creating a luscious and creamy base.

Chill Thoroughly: Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 4 hours, or preferably overnight. This chilling period is essential for the ice cream to properly set.

Churn and Freeze: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency. (Time varies depending on the machine)

Harden the Ice Cream: Transfer the ice cream to an airtight, lidded container. Cover the surface with plastic wrap and seal tightly. Freeze for at least 2 hours, or preferably overnight, to allow the ice cream to fully harden.