Lavender Ice Cream Pie Recipes

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LAVENDER ICE CREAM



Lavender Ice Cream image

"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

2/3 cup half-and-half cream
1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
2/3 cup sugar
4 egg yolks, lightly beaten
2/3 cup heavy whipping cream

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.

LAVENDER ICE CREAM



Lavender Ice Cream image

Summery lavender ice cream.

Provided by Syd

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 6h50m

Yield 12

Number Of Ingredients 5

3 cups milk
2 stems of fresh lavender flowers
8 egg yolks
1 ½ cups white sugar
3 cups heavy cream

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

LEMON-LAVENDER PIE



Lemon-Lavender Pie image

Provided by Food Network Kitchen

Categories     dessert

Time P1DT3h10m

Yield 1 pie

Number Of Ingredients 0

Steps:

  • Grate the zest of 2 large lemons; thinly slice the fruit into rounds. Discard seeds. Toss the zest and slices with 3/4 teaspoon dried lavender, 1/4 teaspoon salt and 2 cups sugar. Cover for 24 hours. The next day, beat 4 eggs and 4 tablespoons melted butter; stir into the filling. Pour into pie shell.
  • Perfect All-Butter Piecrust
  • Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
  • How to Make a Pie
  • Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
  • Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
  • Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
  • Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
  • Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

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

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

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 VANILLA CREAM CHEESE PIE



Lavender Vanilla Cream Cheese Pie image

This special pie is Oh! So creamy with hints of lavender, vanilla and lemon. Top with fruit of choice. Made easy with ready made crust.

Provided by Rita1652

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1/2-1 teaspoon lavender buds
1/2 vanilla pod, cut into pieces
1/3 cup sugar
8 ounces cream cheese, room temperature fat free
1 lemon, juice
10 ounces whipped cream
9 ounces ready-made pie crusts (your choice of Graham, shortbread, chocolate)

Steps:

  • Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
  • Beat cream cheese till creamy add sugar and lemon juice mix inches.
  • Fold in whipped cream.
  • Pour into crust and chill at least 4 hours.
  • Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.

Nutrition Facts : Calories 297.6, Fat 20.8, SaturatedFat 7.9, Cholesterol 36.9, Sodium 286.3, Carbohydrate 25.3, Fiber 0.5, Sugar 10, Protein 3.3

LAVENDER ICE CREAM



Lavender Ice Cream image

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

4 egg yolks
3/4 cup sugar
2/3 cup half-and-half
8 fresh heads lavender flowers
2/3 cup heavy cream
1 teaspoon vanilla extract (optional)

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

LAVENDER WHIPPED CREAM RECIPE - (3.8/5)



Lavender Whipped Cream Recipe - (3.8/5) image

Provided by Chez_Alexander

Number Of Ingredients 4

2 cups heavy cream
1 TBS lavender flowers (herbs for cooking only)
2 TBS sugar
1 tsp vanilla extract

Steps:

  • 1. In a small sauce pan, heat the cream until steaming but not boiling 2. Add the lavender herbs to the hot cream and steep until cool 3. Place the cream and lavender in the refrigerator, covered. Chill overnight or until cold. 4. Place the cream, vanilla, and sugar in a bowl. Beat with an electric mixer until soft peaks form and cream is light and airy. Can use as a topping for Salted Honey Pie (see recipe), on cupcakes, or as a topping for a vanilla ice cream sundae.

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