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Lavender Ice Cream

4

270 min

Lavender Ice Cream

Lavender Ice Cream Photo 1

Time

270 min

Serving

4 persons

Calories

698

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
This lavender ice cream is sweetened with honey instead of sugar. So good on a hot summer day!

Ingredients

  • heavy whipping cream: 2 cups
  • half-and-half: 1 cup
  • honey: 0.66667 cup
  • lavender flowers: 2 Tbsp (dried)
  • eggs: 2 piece
  • salt: 0.125 tsp

Metric Conversion

Stages of cooking

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  1. Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
    Lavender Ice Cream Photo 2
  2. Strain cream mixture into a bowl using a fine-mesh sieve; discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
    Lavender Ice Cream Photo 3
  3. Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
    Lavender Ice Cream Photo 4
  4. Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
    Lavender Ice Cream Photo 5
  5. Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
    Lavender Ice Cream Photo 6
  6. Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.
    Lavender Ice Cream Photo 7

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