For a more intense lavender flavor, use culinary-grade lavender essential oil, adding a few drops at the end of the cooking process. Be cautious, as a little goes a long way. If you don't have fresh lavender, you can substitute with 1-2 teaspoons of dried lavender buds. Add them to the milk as described, but strain them out using a fine-mesh sieve after infusing. Ensure your ice cream maker's bowl is fully frozen before churning to achieve the best results. Serve this ice cream with fresh berries, shortbread cookies, or a drizzle of honey for an extra touch of elegance.
Javonte Gleason
Jun 17, 2025Next time, I'm going to try adding a touch of honey for extra sweetness.
Nola Boehm
May 28, 2025The instructions were very clear and easy to follow.
Emelie Macejkovic
Apr 23, 2025I used dried lavender because I couldn't find fresh, and it still turned out great!
Kristoffer Kunze
Mar 25, 2025This is the perfect summer treat!
Alvena Macejkovic
Jan 28, 2025I accidentally scrambled the eggs a little bit, but it still tasted good!
Bud Ward
Jan 12, 2025This recipe is amazing! The lavender flavor is subtle and not overpowering.
Britney King
Dec 8, 2024My kids were skeptical at first, but they loved it!