Homemade Lavender Ice Cream Recipe
Only 3 Ingredients to Create the Perfect Party Dessert
Sep 16, 2007
To make this unusual lavender ice cream dessert, store bought culinary dried lavender or freshly picked lavender can be used. Using an ice cream machine does make the process easier, but there is no reason not to make fabulous homemade ice cream in the freezer compartment.
3 Ingredient Lavender Ice Cream Recipe
Makes 4 servings
Ingredients:
- 6ozs honey
- 1 tablespoon fresh lavender flowers or 1 level teaspoon dried culinary lavender
- ¾ pint double cream
Directions:
- Place the honey into a heavy bottomed saucepan, over a low heat.
- Crush the lavender flowers with a spoon, and add them to the honey.
- Stir in the cream and mix gently.
- If you have an ice cream machine, transfer the mixture and follow the manufacturer’s usual directions until frozen.
- If you don’t have an ice cream machine, whisk the mixture until it becomes thick. Put it in a shallow container suitable for freezing, cover, and place in the freezer. After half an hour, take it out. It should have started freezing from the outside edges, but not be fully frozen in the middle. Whisk to break down the ice crystals and make it smooth. Put it back in the freezer and repeat after another half an hour. You may need to do this a total of three or four times until the ice- cream is frozen through and smooth, with lavender speckles.
Ice Cream Serving Tips:
- Move the ice cream from the freezer to the fridge about half an hour before serving, and it will be the perfect texture.
- Serve small quantities of lavender ice cream in a shallow wineglass or dish, with plain shortbread,and garnish with a fresh sprig of lavender, for a dessert with a difference!
To Store the Lavender Ice Cream
- Put lavender ice cream into a suitable container with about half an inch spare at the top to allow the mixture to expand.
- Lay a sheet of clingfilm against the surface of the ice cream and close with an airtight lid. Store it in the coldest part of the freezer.
Note: Using Home Grown Lavender
It’s best to pick the flowers in the morning after the dew has dried. The lavender flowers will be at their best and the scent will be wonderful. You can use any of the varieties, but English Lavender (L.Angustifolia) is particularly good because of its sweeter scent. For this recipe, you really do only need one tablespoon of fresh flowers.
Lavender should be used sparingly, or the flavour can become bitter. Drop the individual lavender flowers into a bowl of cold water to remove any stray insects or particles of soil. Rinse them and place on paper towel to dry.
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