It’s probably pretty obvious by now that I adore floral extracts and use them frequently in my desserts. Lavender is a favorite of mine and pairs so perfectly with chocolate that I couldn’t resist testing out an ice cream that marries both. When used in moderation, lavender can transform a dish. I will never forget the lavender french fries I ate with Kate at Blue Boheme in Kensington.
I use dried lavender buds to infuse the milk in this ice cream recipe. You should be able to find dried lavender at your grocery store, and I actually found mine amongst the mexican spices section.
The following recipe is very simple. I used 72% Valrhona chocolate in my version, and because of this did not want to dilute the complex flavors of the chocolate with any eggs. Valrhona chocolate is considered to be the best chocolate in the world and it is also the most expensive. However, it is available at Trader Joe’s for a very fair price. I believe this recipe works very well and results in an incredibly rich and fulfilling ice cream with a silky mouthfeel.
Chocolate Lavender Ice Cream
3 cups whole milk
1/3 cup sugar
1 Tbs lavender buds, dried
8 oz chocolate
1. Bring the milk, sugar, and lavender to a boil. Turn off the heat and cover tightly with aluminum foil. Allow the lavender to infuse the milk for at least 20 minutes.
2. Bring the milk back to a boil and add the chocolate. Stir to melt.
3. Allow the mixture to cool completely in the fridge before churning in an ice cream maker.
I have to apologize for the lack of pictures. This ice cream was so good that we ate it all before I remembered to take any pictures.