She’s Back, and She Brought Ice Cream

May 30, 2009 at 5:36 pm 25 comments

So much has happened, and in the whirlwind of last week I haven’t been able to get to my blog. (I feel like I’m writing in my diary or something.) Last Friday was my last exam (AP Bio, the hardest one yet) and then Saturday was prom (exciting, as I’m not even a senior yet.) Then school started to pick up, and everything just happened. I even had to miss out on the DB May challenge.

I’m sorry!

Thanks for sticking through with me though. It’s been a record 11 days since my last post – I’ve been counting – and it’s been awful. It’s almost as bad as not baking. But thankfully there is a lot of good stuff to come.

First of all, half of my birthday present has arrived: my camera! A Canon Rebel XTi and it is so beautiful. I want to put on gloves before I touch it. I’ve kept the bubble wrap around it. I can’t believe it’s real! The second half, my lens, should come this week. I am so ready to say goodbye to Kodak!

Secondly, now that testing and prom are both over, I am free to do a lot more baking… and non-baking, like this Lavender Ice Cream. The original creator called it “outrageously sexy and delicious.” He wasn’t kidding.

This ice cream has a great texture. It’s creamy and rich and thick. Good stuff. This might be because the cream is whipped and then folded in, a technique I’d never seen before.

The lavender flavor really hits you, maybe even a tad bit too strong. I wasn’t sure it would come through but 5 minutes steeping is definitely enough. I really liked that the ice cream comes out kind of a pale cream-white, so it might be mistaken for vanilla at a distance. Then people are pleasantly surprised when the fragrance of lavender blooms in the mouth, so to speak. :) You could make the ice cream purple with food coloring, or maybe berry juice…

The original recipe called for chocolate chunks, which I omitted because I didn’t want to distract from the lavender, but by all means add it in. I bet it would be good.

Lavender Ice Cream
Adapted from Food Rockz

1 cup + a couple of tablespoons whole milk
2 tablespoons lavender
1/2 cup sugar
5 egg yolks
1 cup heavy cream

Combine the milk and lavender in a small saucepan and bring to a boil. Turn off the heat, cover, and let steep for 5 minutes, then strain 1 cup of milk into a bowl and let cool.

Beat the yolks and sugar together until the mixture is pale yellow and thick. Beat in the cooled milk, then scrape the egg-sugar-milk mixture into a small saucepan.

Stir continuously over low heat until the custard slightly thickens and reaches 160 degrees F and coats the back of a spoon. (Beware, the eggs will scramble at 168 degrees F.) Remove from heat and transfer to another bowl and let cool until 40 degrees F. This will take several hours and the custard can be kept, covered in plastic wrap, in the refrigerator.

When the custard is cooled, whip the cream to soft peaks. Fold into the chilled custard, then freeze the ice cream with an ice cream machine.

Printer Friendly Version – Lavender Ice Cream

Entry filed under: Frozen Desserts. Tags: , , , , , .

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25 Comments Add your own

  • 1. Cze-Johnson Carrie  |  May 30, 2009 at 6:04 pm

    I LOVE that you make ice cream. and I also love that I finally got my ice cream attachment… but that’s besides the point!

    this looks delish… but I’m working on making a coconut ice cream down in these parts. (meaning the ingredients are out, my kids are asleep, but I’m here on the computer. more like working UP to working on it?)

    hope your exams went well and that you had a good time at the prom. look forward to seeing even more amazing pictures with your new camera!

  • 2. Baking Monster  |  May 30, 2009 at 6:34 pm

    thats looks soo good and your last week sounds exaclty like mine crazyness!

  • 3. Baking Monster  |  May 30, 2009 at 10:46 pm

    yea that def hit me my junior year too. :) it is but im a little scared too.

  • 4. Devona  |  May 31, 2009 at 9:40 am

    I just made ice cream for the first time this week and after the taste of it I don’t think I will ever buy it from the store again. This ice cream looks and sounds yummy.

    Even without the Canon you still take wonderful pics.

  • 5. anna  |  May 31, 2009 at 2:25 pm

    That looks so good! I love lavender, and the whipped cream method is intriguing.

  • 6. Tania  |  May 31, 2009 at 3:54 pm

    Mmm… I’m begging my parents for an ice cream maker my next birthday (:

  • 7. Amanda  |  June 1, 2009 at 9:30 am

    My parents have an ice cream maker and now that I’m living with them, I feel like I should take advantage of that. :)

    Congratulations on surviving the tests and prom!

  • 8. nutmegnanny  |  June 1, 2009 at 7:01 pm

    Oh this looks super yummy! Anything with lavender (in opinion) tends to be super delicious. Great job!

  • 9. Marta  |  June 2, 2009 at 8:27 am

    Welcome back! I’m glad school-craziness has toned down and you can spend more time playing around with your new camera! And, of course, treating us to lovely concoctions like this! I LOVE lavender, I find it so under-used it’s painful. I like that you didn’t add chocolate, lavender should shine on its own. Also, I’ve never liked chocolate chunks in my ice cream, I find frozen chocolate doesn’t taste like much, and I don’t like the hard bits in the cream background… yours is perfect!!!

  • 10. Julia @ Mélanger  |  June 3, 2009 at 4:52 am

    Love the lavender ice-cream. The first time I cooked with lavender I wasn’t sure what to expect either. I recently made some lavender French macarons that were absolutely delicious. I have some lavender buds still left over so may have to try this ice cream as well!

  • 11. ming  |  June 3, 2009 at 1:39 pm

    i recommend getting a macro lens if you really get into taking pictures of all your delicious creations.

    good luck.

  • 12. Elissa  |  June 3, 2009 at 3:09 pm

    Ming – I would love a macro lens, since I really like taking close ups. Unfortunately a nice lens like that is out of my budget… I haven’t seen any macro lenses for around $100, but let me know if you know of any!

  • 13. ming  |  June 3, 2009 at 3:23 pm

    will do…
    however, I don’t know of any macro lenses for the EF mount on your camera prices at around 100. bucks.

    but if i see anything i’ll let you know.

  • 14. Jenny Tan  |  June 7, 2009 at 5:32 pm

    Elissa, u’ve been missed! :) However, it is far more important to go through those 11 days than anything else! Mmmm….I’ll need to make that ice-cream too- since I’ve got mine last year, I haven’t made ANY yet!…it’s a good time to pull it out now. Welcome back!! :D

  • 15. Gale  |  June 13, 2009 at 3:00 pm

    Hope you are enjoying your new camera. You will have so much more control over your images now. I would encourage you to learn to use the camera in manual mode; you will understand so much more about your photography. And Adobe Lightroom 2.0 is a wonderful photo editing program. That may be out of your budget now, but keep it in mind. If I can offer any encouragement, let me know.

  • 16. ming gong  |  June 19, 2009 at 9:19 am

  • 17. Elissa  |  June 19, 2009 at 8:57 pm

    Ming – Thanks so much for the link! I appreciate so much that you remembered me when you found this lens. This fits my budget much better than the other macro lenses I’ve seen. If I get a job this summer, I know what I might buy myself soon! :)

  • 18. ming gong  |  June 19, 2009 at 9:07 pm

    :D best of luck to you

  • 19. kayla  |  July 31, 2009 at 8:02 pm

    this looks deliiiicious and i’m dying to make it since i just (finally!) got an ice cream maker. but i’ve had no luck finding lavender…any hints?

  • 20. Heather Bennnett  |  January 4, 2010 at 7:43 pm

    Hey there, I can’t wait to try this one….I just saw the movie: It’s Complicated” and Meryl Strep makes Lavender icecream in the movie…I couldn’t wait to go online and find a good recipe….WOULD YOU PLEASSSSE DO ME A FAVOR….I am using a friend’s computer and her printer is on the blink…..WOULD YOU PLEASE EMAIL THIS WHOLE ARTICLE TO ME….I just tried to print this page and it is not coming out….I will look for your email….AND MANY MANY THANKS TO YOU …OF ALL I HAVE PULLED UP TONIGHT THIS IS ABSOLUTELY THE MOST EXCITING ONE THAT I HAVE SEEN…..THE VERY BEST TO YOU…HEATHER BENNETT

  • 21. Taylor Neighbors  |  January 30, 2010 at 12:54 pm

    Hey Elissa,
    the reason i come on to your website was because i saw It’s Complicated and the lady who was on there made lavender ice cream i really wanted to try it. but i have a few questions well where do you get the lavender i live in okc (oklahoma city) and i don’t know where to get it. second of all how many sevings does this make

    • 22. Elissa  |  January 30, 2010 at 2:48 pm

      Taylor Neighbors – You can buy culinary lavender at Whole Foods and other specialty stores. You could also probably get it at specialty baking stores, like Sur la Table or Williams-Sonoma, or maybe at a farmer’s market. Here in Washington state there are a lot of lavender farms, and that’s where I bought mine. I don’t remember how many servings it made, but I would guess about 3 cups of ice cream.

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    She’s Back, and She Brought Ice Cream | 17 and Baking


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Elissa Bernstein

I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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