This has to be one of the smoothest, creamiest, most lovely and delicious frozen desserts on the planet. Just sayin’. (Although, it’s possible it’s tied with this Chocolate-Chocolate Gelato. Possible.)
The other day my friends dropped off a bag of beautiful Meyer lemons from their very bountiful tree (thank you!). Almost immediately I decided I had to make frozen custard with them.
Why? No idea — just had to.
Lemons and lavender — they taste just as good together as they look together.
I think it’s my favorite part of the entire process. It’s a beautiful site, don’t you think?
Lemon-Lavender Frozen Custard Recipe
- 2½ cups heavy cream
- 1 whole vanilla bean pod
- 1 tablespoon finely chopped lemon zest from about 1 large lemon
- 1 tablespoon lavender see notes
- 6 large egg yolks
- 1 cup granulated sugar
- ¼ cup freshly squeezed lemon juice Meyer lemons if you have them - from about 2 medium-sized lemons
- Pour the cream into a medium-sized saucepan.
- Use a paring knife to slice open the vanilla pod, lengthwise. With the back of the knife, scrape the vanilla beans directly into the saucepan with the cream, and add the emptied pod as well.
- Add the lemon zest and lavender to the cream and place the pan over low-medium heat. Gently whisk every so often until the mixture just begins to simmer, about 3 minutes. Cover and let the flavors steep for about 30 minutes. Then strain the mixture over a bowl and discard the zest, lavender and vanilla pod. Pour the mixture back into the saucepan. (At this point it should be only slightly warm or close to room temperature.)
- Add the sugar to the egg yolks in a medium-sized mixing bowl, and beat with an electric mixer or by hand with a whisk. Beat until they're slightly thick and pale yellow, about 1 minute on high with the mixer, or a few minutes by hand.
- Add lemon juice to the cream mixture in the pan and whisk until smooth. Then add about half of this into the eggs and whisk to blend. Now pour this into the pan with the remaining cream mixture.
- Turn the heat to low-medium and cook, whisking slowly, almost constantly until it's thick and coats the back of a spoon, about 8 minutes. Remove the pan from the heat just as it begins to simmer, but isn't quite simmering. Do not let it boil! And now you've made the custard.
- Immediately pour the custard into a large bowl.
- Gently press plastic wrap directly on top of the custard so the entire surface is covered. (This prevents it from forming a "skin.") Chill in the refrigerator overnight.
- When you're ready, freeze the custard according to your ice cream machine's directions.
- When it's done, spoon the frozen custard into an air tight container and place it in freezer until you're ready to serve.
Recipe NotesI used the lavender growing in my garden -- if you don't have that option, you can get it here.