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Lavender Marionberry Ice Cream

August 11, 2011

This ice cream does not taste like soap. No, really. I don’t want to hear it. Lavender is delicious. Don’t fault this aromatic purple-budded herb for being used in bath products and candles. It’s sweet, floral essence is a baker’s bounty. It enlivens buttery shortbread and scones, elevates simple cakes and custards. Lavender is lovely. So give it another chance as an edible. I have a feeling this ice cream will convince you to cross over to the lavender-lover side of things (trust me, it’s where you want to be).

Those of you who are already lavender fans, rejoice! You know you’re in for a treat. I mean, just look at the color of this ice cream. How can you go wrong with something so vibrant? It just has to taste good. Especially when that color comes from luscious ripe marionberries, churned up with fragrant lavender into a creamy bowl of summer bliss. Dig in.

Lavender Marionberry Ice Cream

© Copyright 2011 Carly Sullivan, Tart to Heart

Yield: about 1 quart


  • 1 lb marionberries (or blackberries)
  • 2 Tbsp granulated sugar
  • 1 1/4 cups whole milk
  • 1 Tbsp dried lavender buds
  • 1 tsp fresh thyme leaves
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 3/4 cup heavy cream


  1. If you have a conventional ice cream maker (like the one by Cuisinart), place the bowl in the freezer the night before you want to make the ice cream.
  2. In a medium saucepan, combine the berries and 2 Tbsp sugar. Cook over medium heat for 5-10 minutes, mashing the berries gently as they cook to break them apart and release the juices. I chose to keep the berry bits in my ice cream, but if you prefer a completely smooth texture, mash your berries more aggressively and cook them 5 minutes longer, then strain out the juice. Set aside to cool.
  3. In another saucepan, combine the milk, lavender and thyme and bring to a simmer. Remove from the heat and let steep for 10 minutes. Return to a simmer.
  4. Meanwhile, combine the egg yolks and 1/2 cup sugar in a large bowl and whisk until pale and thick. When the milk comes to a boil, strain to remove the herbs and while still hot, slowly pour the milk into the egg mixture, whisking constantly.
  5. Once the eggs are tempered with the hot milk, return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture reaches 145°F. Immediately remove from the heat and strain into a clean bowl or dish. Chill to room temperature or cooler.
  6. In the meantime, whip the heavy cream to soft peaks. When the custard mixture has cooled, gently fold in the whipped cream.
  7. Set up your ice cream maker and churn the cream mixture according to your manufacturer’s directions. If you don’t own an ice cream maker, pour the mixture into a shallow dish and place in the freeze. As ice crystals start to form, stir the mixture every 30 minutes until solid. Enjoy!

P.S. This ice cream is incredible scooped over a warm piece of my Very Berry Brownies 🙂

9 Comments leave one →
  1. August 11, 2011 2:39 pm

    Those colours are fantastic! Lavender… it must taste like soap! 😛 I’ve always wanted to cook with lavender, whenever I walk past it i rub it on my hands to smell it. It must be delicious!

  2. August 11, 2011 2:42 pm


  3. August 11, 2011 2:47 pm

    That looks wonderful!

  4. Aunt Kathy permalink
    August 11, 2011 3:24 pm

    I had the supreme pleasure of savoring lavendar icecream in France a few years ago and fell in love with it. This looks even better!

  5. sweetcomice permalink
    August 11, 2011 3:47 pm

    I have been making lavender vanilla ice cream (see my blog) this summer, and just made lavender peach ice cream.
    I love how I have to carefully judge just how much lavender to use…..there is that edge from fragrant and earthy to……..shampoo! Lavender is a great tool for the cooking senses.
    Glad to have found your recipe and blog.

    • August 11, 2011 4:45 pm

      Lavender peach ice cream sounds fabulous! I’ll have to give it a try 🙂

  6. August 12, 2011 10:32 am

    Look at that color! Fantastic!

  7. August 16, 2011 3:13 pm

    If it was supposed to taste like soap it would have some cilantro in it! 🙂 But this looks amazing!

  8. August 22, 2011 8:02 am

    i love the color! ❤

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