Lavender Ice Cream


Courtesy of Jessica Maher

Note: egg whites create a lighter-tasting product, with the same body as a custard-based ice cream

Fairly difficult

Lavender Ice Cream


For 1 Batch(es)


  • 2 cups raw milk (or pasteurized whole milk)
  • 2 cups heavy cream
  • 1 cups Agasweet lavender agave syrup
  • 1 teaspoons dried lavender
  • 7 egg whites (see note)
  • 3/4 cups peach puree (optional)

Lavender Ice Cream Directions

  1. Combine milk and heavy cream in medium saucepot with dried lavender; bring to a boil, then allow to steep for 15 minutes. Strain and return milk and cream to saucepot and bring back to a boil.
  2. Whisk together egg whites with agave syrup, then pour ½ in the milk/cream mixture in a slow, steady stream, whisking all the while.
  3. Combine egg mixture with milk/cream in saucepot over low heat and continue whisking until the custard thickens—this will take a bit longer with the egg whites. If you have a thermometer, note that the custard will be sufficiently cooked and set at 85º Celsius.4. Remove custard from heat, strain into another bowl and cool down in an ice bath.
  4. When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions, but it’s best to hold the custard overnight in the refrigerator before spinning so that the components can meld together.
  5. Before storing the ice cream, fold in the peach puree to create a “ripple” effect, then eat immediately or allow to set up in the freezer for at least two hours.
  6. This ice cream can be stored for up to a week, although it’s best when eaten within two days of spinning.