Name: Lavender Ice Cream
Ingredients: 2/3 cup sugar; 1/2 cup egg substitute, like egg beaters; 2 cups Heavy whipping cream (pint container); 1 3/4 cups whole milk; 1 1/2 tsp vanilla extract; 1/2 vanilla bean - Slit open and scrape out seeds; 2 TB organic lavender buds

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Lavender Ice Cream

Time25–35 minutes churning

Ingredients

2/3 cup sugar
1/2 cup egg substitute, like egg beaters
2 cups Heavy whipping cream (pint container)
1 3/4 cups whole milk
1 1/2 tsp vanilla extract
1/2 vanilla bean - Slit open and scrape out seeds
2 TB organic lavender buds

Directions

Infuse the milk

Place 1/2 vanilla bean and lavender buds in a microwave-safe bowl.
Add milk and microwave for one minute.
Cool the mixture and let it infuse for one hour in the refrigerator.
Strain the mixture through a strainer lined with a coffee filter.
Keep the strained liquid covered and refrigerated until ready to make ice cream.

Make the ice cream

In a large mixing bowl, beat sugar and egg substitute for 2–3 minutes on medium speed.
Add whipping cream, the strained milk mixture, and vanilla extract; mix for 1 minute on medium speed or until combined.
Pour the mixture into an ice-cream machine and run for 25–35 minutes according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for 2 hours or until firm.

Nutrition, whole recipe (rough)

417Calories

21 gProtein

24 gFat

27 gCarbs

Counts 6 of 9 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Egg Substitute	1 large egg (50g)	78
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Bean	not in our table	0
Seed	not in our table	0
Lavender	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Cream + vanillatop 15% of all pairs

Smell alikelow

Cooked together12,301 recipes

Shared aroma: 2-nonanone (fruity, floral).
Vanilla + lavendertop 17% of all pairs

Smell alikelow

Cooked together56 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy whipping cream: Adds fat and richness, giving the ice cream a smooth, creamy texture.
Whole milk: Provides water and milk solids that form the base and carry the lavender and vanilla flavour.
Egg substitute: Adds proteins that help emulsify and give the custard-style base body and structure.
Sugar: Sweetens the base and lowers the freezing point, keeping the ice cream softer and scoopable.
Lavender buds: Provide the floral aroma that flavours the milk during infusion.

The step that matters

Strain the infused milk through a coffee filter. Lavender buds and fine particles left in the liquid can make the ice cream gritty and bitter, and a thorough strain keeps the base smooth and clear-tasting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Lavender Ice Cream