Combining the zesty tang of fresh lemon with the delicate floral notes of lavender, this creamy concoction is a true taste of summer.

With just a few simple ingredients and a bit of patience, you can create a dessert that’s both elegant and utterly irresistible.

Whether enjoyed on its own or paired with a slice of warm pie, this homemade ice cream is sure to be a hit at any gathering.

Dive into a scoop of sunshine with each spoonful and savor the sweet joys of homemade goodness. Get ready to elevate your dessert game with this enchanting fusion of flavors!

Ingredients

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

Zest of 2 lemons

2 tbsp dried culinary lavender

4 large egg yolks

1/4 cup freshly squeezed lemon juice (about 2 lemons)

Directions

In a medium saucepan, combine the heavy cream, whole milk, sugar, lemon zest, and lavender. Heat the mixture over medium heat until it starts to steam, but do not let it boil.

Remove from heat and let steep for about 20-30 minutes to infuse the flavors.In a separate bowl, whisk the egg yolks until smooth.

After the cream mixture has steeped, strain it through a fine-mesh sieve into a clean saucepan to remove the lavender and lemon zest.

Discard the lavender and zest.

Slowly pour about half of the warm cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. Then, pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.

Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches about 170°F (77°C), about 5-7 minutes.

Do not let it boil.

Once thickened, remove the mixture from heat and let it cool to room temperature. Then, cover and refrigerate until completely chilled, preferably overnight.

Once chilled, stir in the freshly squeezed lemon juice.Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.

Serve and enjoy your homemade lemon lavender ice cream!