LAVENDER ICE CREAM RECIPE | ALLRECIPES
Summery lavender ice cream.
Provided by Syd
Categories Desserts Frozen Dessert Recipes Ice Cream
Total Time 6 hours 50 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings
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, CarbohydrateContent 29.9 g, CholesterolContent 223 mg, FatContent 26.2 g, ProteinContent 5 g, SaturatedFatContent 15.5 g, SodiumContent 53.1 mg, SugarContent 28 g
LAVENDER ICE CREAM RECIPE: HOW TO MAKE IT
“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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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, FatContent 23g fat (13g saturated fat), CholesterolContent 279mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 36g carbohydrate (35g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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