Blue Lavender Ice Cream

(4 Cups or 1 L) Servings

Cook Time: 45 minutes

Pull out that ice cream maker and enjoy refreshing blue ice cream.


4 egg yolks

3/4 cup white sugar

2 cups whole milk

1 cup whipping cream

2 TBL Thai Midnight Tea

1 tsp lavender flowers or less if you like it more subtle

1-inch vanilla bean, halved

A pinch of kosher salt



In a large bowl beat egg yolks and white sugar on medium speed until thick and pale yellow (2-3 minutes).


In a medium saucepan add the milk, cream, vanilla bean, lavender and Thai Midnight Tea.


Heat over medium heat until small bubbles begin to form on the surface. (about 160F, 5-10 minutes).


Temper the hot mixture into the egg yolk mixture by whisking in a little at a time until it is all combined. Return mixture to the pot, add a pinch of salt and cook over medium heat until mixture thickens slightly (about 10-12 minutes).


Remove from heat and strain through a fine sieve.


Prepare an ice bath to cool mixture to room temperature. Chill mixture for a couple of hours in the fridge until you are ready to make the ice cream.


Follow ice cream maker directions and freeze.