Step 1: Infuse the Cream with Lavender

In a medium saucepan, combine the heavy cream, whole milk, and dried lavender. Heat over medium heat until the mixture is hot but not boiling — around 170°F (77°C) if you’re using a thermometer. Stir occasionally to prevent the milk from scorching.

Once hot, remove from heat and allow the mixture to steep for about 15–20 minutes. This will allow the lavender to release its full flavor and aroma into the cream.

Step 2: Prepare the Egg Yolks

While the lavender is steeping, whisk the egg yolks and granulated sugar together in a bowl until the mixture becomes pale yellow and slightly thickened. This will form the base of your custard.

Step 3: Temper the Egg Yolks

After steeping, strain the lavender from the cream using a fine mesh strainer or cheesecloth. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.

Gradually add the rest of the cream mixture to the egg yolks, continuing to whisk until fully incorporated.

Step 4: Cook the Custard Base

Pour the combined mixture back into the saucepan. Cook over low to medium heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens and coats the back of a spoon. The target temperature is around 170–175°F (77–79°C).

Do not let it boil. Once thickened, remove from heat immediately.

Step 5: Chill and Churn

Strain the custard again (if needed) and pour it into a clean bowl. Stir in the vanilla extract and a pinch of salt. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4–6 hours or overnight.

Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20–25 minutes.

Transfer the churned ice cream to a lidded container and freeze for another 2–4 hours for a firmer texture before serving.