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.
This frozen custard recipe is creamy, dreamy and scrumptious!
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.
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.
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.
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!
Enjoy every scoop of your Lavender Lemon Frozen Custard!
You might also like this delicious recipe for frozen custard made with strawberries.
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 Frozen Custard Recipe with Lavender
*Makes about 1 quartIn 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.
- 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)
- 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.
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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!!
Thank you, David. I bet it would be delicious with the limes, too. Or orange. Enjoy!
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!
How lovely to have lemons and lavender in your yard! I bet the fragrance is amazing!
So pretty and delicious sounding.
Thanks so much, Rachel 🙂
Coco in the Kitchen
Valentina, I'm going to get some edible lavendar just so I can make this! xo
Thank you, Colette! xo
It's true. Lemons and Lavender go together beautifully. It's even an alliteration. GREG
Love that! 🙂
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!
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. 🙂
Is there a way to keep the cream from curdling when adding the lemon juice?
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. 🙂
Ms. Lavender in love with Mr. Lemon. Beautiful heavenly combination !
Ha. I love that! Love it is. 🙂 Thank you, Davorka. 🙂 ~Valentina