Ingredients for Lavender Ice Cream
- Lavender
- 2 cups whole milk
- Egg Yolks
- Caster Sugar
- Double Cream
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How to Make Lavender Ice Cream
- In a medium saucepan, combine the milk, cream, sugar, and lavender buds. Gently heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil.
- Remove from heat and let the mixture steep for at least 30 minutes, or up to 1 hour, to allow the lavender flavor to infuse. The longer it steeps, the stronger the lavender flavor will be.
- Strain the mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Stir in the vanilla extract.
- Chill the mixture thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
- Serve the lavender ice cream with fresh raspberries and toasted nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
90g
Fat
98g
Carbs
9g
