This recipe combines the best of two fresh mint ice cream recipes I found (one from the NPR site—and one that I just realized was a Chowhound post) and adds lavender. Talk about two great tastes that taste great together!

It tastes very much like a hot drink I enjoyed immensely at Coffee Bean & Tea Leaf while on vacation in California. At the time, they made a lavender mint green tea and combined it with their French Deluxe Vanilla powder.

  • Yield: 1 quart
  • Difficulty: Easy
  • Total: About an hour
  • Active: 30 minutes

Ingredients (8)

  • 1 cup fresh mint leaves
  • 2 tablespoons fresh lavender (or 1 tablespoon dried lavender)
  • 1 ½ cups milk (I used 1 % Simply Smart)
  • 1 ½ cups heavy cream
  • 2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)
  • 5 egg yolks
  • ½ teaspoon coarse salt
  • ½ teaspoon Penzey’s Double-Strength Vanilla


  1. Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat. Bring to a simmer.
  2. Remove from heat, cover and let steep for 25-30 minutes.
  3. Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.
  4. Using a fine-mesh sieve, strain milk mixture into separate bowl.
  5. Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.
  6. Return combined mixture to saucepan and cook over medium heat until the mixture begins to thicken. You can use a thermometer to confirm the temperature has reached 170 degrees Fahrenheit.
  7. Strain into a clean bowl and cool over an ice water bath. Chill in the refrigerator at least 4 hours or overnight.
  8. Process according to your ice cream machine’s instructions.