DIY: summery lavender ice cream

Ice flowers for every occasion

Summer is a party, so let’s have a chilled celebration with fabulous purple flowers - the tasty version, obviously! This summer, throw a dinner party with lavender and white chocolate ice cream as the pièce de résistance or kick back with a whole tub to yourself. Yum!

DIY: summery lavender ice cream

You will need

  • 250 ml full-fat milk

  • 250 ml cream

  • lavender from 12 edible lavender flowers

  • 6 egg yolks

  • 100 g sugar

  • approx. 200 g white chocolate, broken up


How to make ice cream with lavender

Step 1

Pick 12 edible lavender flowers. Remove the petals from the stem and set aside 1/3 for the garnish.

Step 2

Warm the cream in a pan and add the milk and petals.

Step 3

Bring to the boil and then simmer on a low heat for an hour.

Step 4

Take the eggs and separate the yolks from the whites. Add 100 grams of sugar to the yolks and beat into an airy mixture.

Step 5

Remove the pan from the heat and pour the yolk and sugar mixture slowly into the lavender milk. Stir thoroughly. Return the pan to a low heat and gently heat the mixture whilst stirring continuously. Don’t let it boil!

Step 6

Keep heating the mixture gently until it’s so thick that it adheres to the curved side of a spoon. Pour it through a sieve into a freezer-proof container. Any lumps and lavender petals will be removed.

Step 7

Mix air into your mixture with the blender on its highest setting for one minute, and then place it in the freezer. After 30 minutes remove it from the freezer, blend it for a minute and then replace in the freezer. Repeat this every 30 minutes until it starts to become ice-cold and thick. Then reduce the waiting time to 15-20 minutes. You will probably have to blend it 6 or 7 times before your ice cream is ready, depending on how cold your freezer is. It’s a whole lot easier if you have an ice cream maker!

Step 8

Garnish your sorbet with chunks of white chocolate and sprinkle with summery lavender flowers. Bon appétit!

* Note: Always be careful not to use poisonous or non-edible flowers.

Source: the base of this recipe is originally from