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Lavender Georgia Pecan Ice Cream



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3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split and scraped
1 1/4 cups granulated sugar plus 2 tbsp.
6 egg yolks
1 1/2 tbsp. dried lavender
3/4 cup Georgia pecans


  1. 1
    On a baking sheet lightly toast pecans at 375°F and remove from oven.
  2. 2
    Toss in mixing bowl with 2 tbsp. of sugar and return to oven for 2 minutes. Remove pecans and cool.
  3. 3
    When cool lightly chop and reserve. In medium sauce pot add cream, milk, lavender and vanilla beans.
  4. 4
    In a medium mixing bowl whisk 1 1/4 cups sugar and egg yolks. Whisk until light pale in color. Oven medium heat bring cream mixture to a simmer. Remove from heat.
  5. 5
    Temper egg yolks with cream mixture. Return to sauce pot and continue to heat whisking constantly over low heat. Custard should not boil but should be tested with a spoon. Dip spoon in mixture and run finger through the back of it. When your finger leaves a trail it is done.
  6. 6
    Remove, strain and cool. Add pecans to mixture once cool and prepare according to Ice cream machine directions.

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cuisines North & South American
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