Ingredients:

  • 2 cups heavy whipping cream
  • 1.5 tbsp dried culinary lavender
  • 0.5 tsp fine sea salt
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 large egg yolks
  • 1 tsp pure vanilla extract

Instructions:

  1. Combine heavy cream and dried lavender in a heavy-bottomed saucepan over medium-low heat. Heat until the mixture reaches 170°F (77°C), where tiny bubbles form at the edges.
  2. Remove from heat immediately, cover, and let steep for exactly 10 minutes to extract floral notes without bitterness.
  3. Strain the cream through a fine-mesh sieve into a bowl to remove the lavender buds, then stir in the fine sea salt.
  4. In a separate mixing bowl, whisk the 5 egg yolks and sugar together until the mixture is pale and thick.
  5. Slowly stream 1/3 of the warm lavender cream into the egg mixture while whisking constantly to temper the yolks.
  6. Return the egg and cream mixture to the saucepan with the remaining cream and whole milk. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
  7. Stir in vanilla extract. Chill the mixture completely in the refrigerator for at least 4 hours before churning in an ice cream maker according to manufacturer instructions.