Vanilla Bean Lavender Ice Cream

Despite moving into my new apartment back in July, I held back on having people over for dinner until I was completely settled. Needless to say, I had way more stuff than I initially thought. Isn’t that always the case? The lesson here is to avoid having a month of overlap on leases because you will likely drag out the move to last the entire month. In celebration of FINALLY  being done moving this weekend, I hosted my first dinner party. While dinner was a success, dessert was the star of the night.

I was so bummed I didn’t get to try Steph’s lavender cupcakes a few weeks ago so lavender has been on my list of things to try. I stumbled upon a rather large bag of cooking lavender while planning for this weekend’s dinner party so I knew I had to make the most of it and make ice cream.

lavender and vanilla beans

Lavender is a pretty spectacular herb. Its name comes from the latin word lavare, meaning to wash, because the Romans who spread it through Europe used to use it in their baths. Beyond just smelling divine, it’s often used to treat ailments like anxiety, insomnia, nausea, migraines and more.

If I’ve sold you on the wonders of lavender and you are looking to get a little more of it in your life, L’Occitane makes a wonderful pillow spray I am a big fan of. It also makes a wonderful ice cream flavor although I really can’t speak to that having any real health benefits so please don’t make this recipe expecting it to solve anything except a sugar craving.

The longer you leave the lavender steeping in the cream, the stronger the lavender taste will end up being. I didn’t want it to overpower the vanilla bean so I only left it for two hours. This should be adjusted to preference.


  • 2 Cups heavy cream
  • 1 Cup milk
  • 5 Large egg yolks
  • ½ Cup granulated sugar
  • Seeds from 1 vanilla bean
  • 3 Tablespoons of lavender, in a loose tea bag


  • In a medium saucepan, bring heavy cream and milk to a simmer
  • In the meantime, whisk egg yolks and sugar in a large bowl
  • Once milk mixture is simmering, slowly add to egg and sugar mixture, whisking constantly
  • Mix in vanilla beans
  • Steep packet of lavender in cream mixture for two hours
  • Remove lavender and refrigerate for 8 hours (or overnight) until completely cool
  • Churn in an ice cream machine according to manufacturer’s instructions