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    Home » Desserts » Ice Cream & Popsicles » Lemon Frozen Custard with Lavender

    Lemon Frozen Custard with Lavender

    Oct 14, 2020 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Lemon Frozen Custard recipe with Lavender is one of the smoothest, creamiest and most delicious frozen desserts. And the lemon-lavender flavor combination is so tasty. It's a lovely way to finish a meal. One scoop of Lavender Lemon Frozen Custard in a yellow bowl with tiny lavender flowers on top.

    This frozen custard recipe is creamy, dreamy and scrumptious!

    Meyer Lemon-Thyme Spaghetti Recipe -- Lovely. There's simply no better way to describe Meyer Lemon-Thyme Spaghetti.

    My Meyer lemon tree was the impetus for this recipe. When it's heavy with delicious fruit, it always inspires me to create a new recipe.

    And lemons and lavender -- they taste just as good together as they look together.

    Fresh lemon zest and fresh lavender flowers on black background.

    What is Frozen Custard?

    • Frozen Custard is made from milk, cream, and egg yolks.
    • You can't call it a frozen custard recipe if it does not contain egg yolks -- 1.4 percent by weight to be exact. The result is a very rich product.
    • It's made in a machine, just as ice cream is, but it has less air incorporated into it, making the texture quite dense.

    a few scoops of frozen custard with lemon and lavender in yellow bowl

    How is Frozen Custard Different From Ice Cream?

    • To be called Ice Cream, the dessert must contain milk and/or cream -- 10 percent milk fat to be exact. Unlike the custard, it does not always contain egg yolks.
    • Much more air is incorporated into ice cream, giving it a lighter texture.

    Lavender Lemon Frozen Custard in ice cream machine.

    It doesn't get much better than opening the lid to the ice cream machine when it's done. Just look at that texture.

    I think it's my favorite part of the entire process. It's a beautiful sight.

    I hope you'll try this perfect, scrumptious frozen custard recipe as soon as you can because -- well -- because I think you'll love it!

    Lavender Lemon Frozen Custard in a yellow bowl with a silver spoon.

    Enjoy every scoop of your Lavender Lemon Frozen Custard!

    You might also like this delicious recipe for frozen custard made with strawberries.

    wet lemons in drainer

    A few more frozen treats for you to try:

    • Kahlúa Espresso Gelato
    • Cinnamon Ice Cream
    • Double Chocolate Gelato
    • Mascarpone Tangerine Ice Cream
    • Strawberry Swirl No-Churn Ice Cream
    Lemon-Lavender Frozen Custard Recipe

    Lemon Frozen Custard Recipe with Lavender

    Valentina K. Wein
    This frozen custard recipe is one of the smoothest, creamiest and most delicious frozen desserts of all time.
    *Makes about 1 quart
    In addition to the prep time, the custard will need to refrigerate overnight. Also, included in the prep time is the time it takes for your ice cream maker to freeze the custard -- times will vary depending on the type of machine you have.
    4 from 2 votes
    Print
    Prep Time 1 hr 30 mins
    Cook Time 40 mins
    Refrigeration & Freezing 12 hrs
    Total Time 13 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 397 kcal

    Ingredients
      

    • 2½ cups heavy cream
    • 1 whole vanilla bean pod
    • 1 tablespoon lemon zest, finely chopped (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)

    Instructions
     

    • Make the cream mixture. 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.)
    • Mix the egg yolks with the sugar. 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.
    • Combine the egg mixture with the cream mixture. Add lemon juice to the cream mixture in the pan and whisk until smooth. (Do not add the lemon juice if the cream mixture is still hot! It should be warm to room temperature at this point.) Add about half of it into the eggs and whisk to blend. Now pour this into the pan with the remaining cream mixture.
    • Gently cook while whisking. 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. You have now made custard! Immediately pour the custard into a large bowl.
    • Refrigerate. 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.
    • Mix in ice cream machine. When you're ready, freeze the custard according to your ice cream machine's directions.
    • Freeze. When it's done, spoon the frozen custard into an air tight container and place it in freezer until you're ready to serve.

    Notes

    I used the lavender growing in my garden -- if you don't have that option, you can get it here.
    Keywords ice cream with fruit, dessert for summer party
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


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    Reader Interactions

    Comments

    1. David

      June 14, 2014 at 10:13 pm

      You had me at 'howdy!' This is right down my alley, and I will definitely be making it soon. Just set some kafir lime ice cram base to chill... Now wishing I had made this instead!!

      Reply
      • valentina

        June 19, 2014 at 8:49 pm

        Thank you, David. I bet it would be delicious with the limes, too. Or orange. Enjoy!

        Reply
    2. Lizthechef

      June 16, 2014 at 8:07 pm

      Wow - we are loaded with Meyer lemons on our 2 trees and my lavender is just beginning to bloom. Recipe sounds a little tricky but well worth the effort!

      Reply
      • valentina

        June 19, 2014 at 8:49 pm

        How lovely to have lemons and lavender in your yard! I bet the fragrance is amazing!

        Reply
    3. Rachel

      June 16, 2014 at 7:12 pm

      So pretty and delicious sounding.

      Reply
      • valentina

        June 19, 2014 at 8:49 pm

        Thanks so much, Rachel 🙂

        Reply
    4. Coco in the Kitchen

      June 17, 2014 at 6:06 pm

      Oh
      SO
      lovely!
      Valentina, I'm going to get some edible lavendar just so I can make this! xo

      Reply
      • valentina

        June 19, 2014 at 8:50 pm

        Thank you, Colette! xo

        Reply
    5. sippitysup

      June 17, 2014 at 7:55 pm

      It's true. Lemons and Lavender go together beautifully. It's even an alliteration. GREG

      Reply
      • valentina

        June 19, 2014 at 8:50 pm

        Love that! 🙂

        Reply
    6. Eileen deCamp

      July 01, 2014 at 6:50 pm

      Hello!
      I made this the other day and it is the most delicious thing ever!!! I have a little lavender farm in Charlottesville, VA so I was excited to try this. We had friends visiting and they just loved it!
      Thanks!
      Eileen

      Reply
      • valentina

        July 02, 2014 at 1:48 pm

        Hi Elleen, I'm so happy to hear that, and thank you for sharing! How wonderful to have a lavender farm! It must be so beautiful & aromatic. 🙂

        Reply
    7. Ben

      September 07, 2017 at 11:47 am

      Is there a way to keep the cream from curdling when adding the lemon juice?

      Reply
      • valentina

        September 07, 2017 at 1:46 pm

        Hi Ben, the cream mixture is at room temp by the time you add the lemon, and almost as soon as you add, the eggs are being added and whisked. In using this method, I haven't had a problem with curdling. You can wait and let the cream cool 100% if it's giving you trouble. Hope it works out and that you love it. 🙂

        Reply
    8. 2pots2cook

      October 15, 2020 at 1:00 am

      Ms. Lavender in love with Mr. Lemon. Beautiful heavenly combination !

      Reply
      • valentina

        October 16, 2020 at 8:44 am

        Ha. I love that! Love it is. 🙂 Thank you, Davorka. 🙂 ~Valentina

        Reply

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