I still remember the first time I encountered lavender ice cream in Provence. Standing in a small village shop, I watched an elderly woman carefully infuse cream with handpicked lavender, explaining that this recipe had been passed down for generations. What struck me was the delicate balance she achieved—floral without tasting like perfume, sweet without being cloying. Today, I’m sharing my perfected version of this Southern French classic, complete with those vibrant colored cones and dried flower garnishes that transform a simple frozen dessert into an elegant experience worthy of your next dinner party.
The Story
Lavender ice cream emerges from the sun-drenched hills of Provence, where sprawling purple fields have inspired culinary traditions for centuries. Unlike many modern interpretations, traditional lavender ice cream relies on a proper custard base—what the French call “crème anglaise”—creating that silky, rich texture that coats your tongue and allows the floral notes to bloom slowly with each spoonful. The colored cones and dried flowers aren’t just Instagram-worthy additions; they reflect the Provençal tradition of celebrating the complete sensory experience of food.
Ingredients Spotlight
For the ice cream (serves 6):
• 50g dried culinary lavender flowers (about 3 tablespoons)
• 140g granulated sugar (⅔ cup)
• 8cl water (⅓ cup)
• 3 large egg yolks, room temperature
• 20cl heavy cream (¾ cup + 1 tablespoon), lightly whipped
• Pinch of salt
• 1-2 drops violet food coloring (optional, for cones)
The quality of your lavender matters tremendously here—look for culinary-grade dried lavender, which is less intensely perfumed than ornamental varieties. The egg yolks provide that unmistakable richness found in classic French desserts, while the whipped cream lightens the texture for a more modern mouthfeel.
Step-by-Step Guide
1. Begin by creating a lavender syrup: combine water, sugar, and lavender in a small saucepan. Bring to a gentle boil and cook until it reaches 115°C (239°F) or the “soft ball” stage if you don’t have a thermometer.
2. Remove from heat, cover, and allow to infuse for exactly 10 minutes—this precise timing extracts flavor without bitterness.
3. Meanwhile, whisk the egg yolks in a heatproof bowl until pale and slightly thickened.
4. Strain the lavender syrup through a fine-mesh sieve, pressing gently to extract maximum flavor while removing all flower particles.
5. Slowly pour the strained, warm syrup into the egg yolks in a thin stream, whisking constantly to prevent scrambling—this is the same technique used in many French pastries.
6. Place the bowl over a pot of barely simmering water (bain-marie) and cook, stirring continuously, until the mixture thickens enough to coat the back of a wooden spoon—about 5-7 minutes.
7. Remove from heat and beat with a hand mixer until cooled and aerated. The mixture should fall from the beaters in a ribbon that sits briefly on the surface before sinking.
8. Gently fold in the lightly whipped cream until fully incorporated.
9. Transfer to a freezer-safe container, cover with plastic wrap directly on the surface, and freeze for at least 40 minutes before serving.
Expert Techniques
The critical moment in this recipe is the infusion time. I’ve found that precisely 10 minutes extracts lavender’s floral essence without releasing the bitter compounds. When whisking the hot syrup into egg yolks, maintain constant motion and add the syrup in a thin, steady stream—this technique, called tempering, ensures a smooth custard rather than sweet scrambled eggs.
Chef’s Note: For an intriguing variation, replace the granulated sugar with lavender honey. The resulting ice cream has more depth and complexity, with subtle honey notes that perfectly complement the floral lavender. This was a trick I learned from a pastry chef in Aix-en-Provence who swore it was the secret to her award-winning version.
Presentation & Pairing Ideas
Serve this ethereal lavender ice cream in colorful cones tinted with a drop of violet food coloring added to your favorite homemade pastry recipe. Alternatively, present in chilled glass bowls garnished with a few dried lavender buds and perhaps a wafer-thin cookie for textural contrast.
This ice cream pairs beautifully with a floral white Côtes-de-Provence or, for a non-alcoholic option, a light elderflower pressé. For a complete dessert experience, serve alongside a small piece of honey-drizzled shortbread or madeleines.
Remember, the beauty of this traditional recipe lies in its simplicity and balance—it’s not about overwhelming your palate but rather creating a moment of transported delight, as if you were sitting in a lavender field under the Provençal sun. Make it your own by adjusting the infusion time to match your preferred intensity, but always maintain that elegant restraint that makes French desserts so timelessly appealing.