Lavender blossoms give this ice cream a unique, delicate flavor. It’s delicious topped with fresh blueberries. This is one of my most-requested recipes.
Makes 1 quart
1¼ cups milk or nondairy milk (soymilk, rice milk, etc.) ¼ cup fresh lavender flowers and buds (about 8 large sprigs) 1¾ cups heavy cream or 1 (14-ounce can) full-fat coconut milk ½ cup granulated sugar or agave nectar
Pour the milk into a small saucepan and warm on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes.
Place a fine-mesh strainer over a medium bowl. Pour the milk through the strainer to remove the lavender. Whisk in the cream or coconut milk and sugar. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.
Central Coast Lavender is naturally grown without the use of chemicals or pesticides. Their culinary varieties include English Lavender Angustifolia or Lavender Provence, which are picked at the peak of blossom for maximum flavor and color. The lavender is available through their Web site, at local retailers, and at Cambria, Paso Robles, Morro Bay and Thursday Evening SLO farmers markets.
