LAVENDER ICE CREAM
"Homemade herbal ice creams are a favorite at our house. A scoop of lavender ice cream is heavenly on warm peach crisp or blueberry cobbler!" -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pint.
Number Of Ingredients 5
Steps:
- In a small saucepan, heat half-and-half to 175°. Remove from the heat; add lavender. Cover and steep for 20 minutes. Strain, discarding lavender., Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 373 calories, Fat 23g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 43mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
HOW TO MAKE LAVENDER ICE CREAM AT HOME
This lavender ice cream recipe combine a few simple ingredients together, including culinary lavender, to produce the creamiest, most-delicious homemade ice cream. Cooling the ice cream in the refrigerator for 6-8 hours before churning is the secret behind its creamy texture. Ready to eat after 8 hours of freezing.
Provided by Becca Du
Categories Dessert
Number Of Ingredients 6
Steps:
- Add whole milk, heavy cream, and vanilla extract to a medium pan. Heat cream until warm. Pour cream into a small bowl with the lavender flowers. Steep for 30 minutes.
- Add the egg yolks and sugar into a bowl. Whisk until a smooth consistency. Set aside.
- Strain the cream back into the pan. Heat cream until hot and smoke is being emitted from the cream. Turn off the heat.
- Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don't completely cook in the hot cream. Pour the eggs into the pan with hot cream.
- Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it's done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn't break. Take the cream off the heat.
- Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 6-8 hours. This may seem like a lot but this creates a creamier texture.
- Pour the cream into an ice cream maker and churn for 10-15 minutes. The resulting ice cream should be slightly harder than soft serve.
- Spoon the ice cream into a freezer safe container and freeze overnight.
Nutrition Facts : Calories 415 kcal, Carbohydrate 31 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 332 mg, Sodium 60 mg, Sugar 28 g, ServingSize 1 serving
LAVENDER ICE CREAM
Summery lavender ice cream.
Provided by Syd
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h50m
Yield 12
Number Of Ingredients 5
Steps:
- Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
- Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 29.9 g, Cholesterol 223 mg, Fat 26.2 g, Protein 5 g, SaturatedFat 15.5 g, Sodium 53.1 mg, Sugar 28 g
LAVENDER HONEY ICE CREAM
A sweet homemade ice cream is good for any hot summer day!
Provided by Evermore
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 52.9 g, Cholesterol 278.4 mg, Fat 53.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 32.5 g, Sodium 180.6 mg, Sugar 46.8 g
LAVENDER ICE CREAM
A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Very simple to make, with a classic custard base enriched with cream. Lovely with crisp cookies or a slice of pound cake. Enjoy! Notes: Ensure that the flowers have not been sprayed. Cook time includes freezer time.
Provided by BecR2400
Categories Frozen Desserts
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
- Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
- Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
- Pour the custard into a bowl, cover and refrigerate until completely cold.
- In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
- Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
- Serve decorated with sprigs of lavender, and thin, crisp cookies.
Nutrition Facts : Calories 383.8, Fat 23.4, SaturatedFat 13.5, Cholesterol 235.3, Sodium 39.3, Carbohydrate 40.9, Sugar 37.6, Protein 4.4
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