Why You’ll Love This Lavender Ice Cream Recipe
Why will you love this lavender ice cream recipe? It’s a delightful twist on traditional flavors that brings a rejuvenating floral note to your dessert table.
I can’t get enough of the creamy texture paired with the subtle sweetness of lavender and a hint of ginger. This recipe is simple and perfect for impressing guests or treating yourself on a warm day.
Plus, the unique aroma fills your kitchen, making the experience even more enjoyable. Trust me, once you try this ice cream, you’ll find it hard to go back to regular flavors. You’ll be hooked!
Ingredients of Lavender Ice Cream
When it comes to making lavender ice cream, the ingredients are just as delightful as the final product. This unique treat isn’t only a feast for your taste buds but also for your senses, with the beautiful aroma of lavender wafting through your kitchen.
You’re going to want to gather these ingredients, so let’s plunge into what you’ll need to whip up this creamy, dreamy dessert.
Ingredients:
- 14 ounces whole milk
- 1 1/2 ounces fresh lavender flowers and leaves
- 2 ounces crystallized ginger, minced
- 1 cup sugar
- 3 egg yolks
- 2 cups heavy whipping cream
Now, here’s a little tip: when you’re selecting your lavender, make sure it’s culinary-grade. Not all lavender is created equal, and you don’t want to end up with a bouquet that’s been doused in chemicals.
And don’t be shy about the ginger; it adds a fantastic zing that complements the floral notes beautifully. If you’re not a ginger fan, you can always cut back a bit or leave it out.
Just remember, the balance of flavors is key here. So, get ready to enjoy not just the process of making this ice cream, but also the wonderful flavors that come together to create something truly special.
How to Make Lavender Ice Cream
Alright, folks, let’s plunge into the delightful adventure of making lavender ice cream. It’s a process that’s as soothing as the flavor itself. First things first—grab your 14 ounces of whole milk and pour it into a saucepan.
Now, here’s the fun part: you’re going to slowly heat it up to approximately 200 degrees Fahrenheit. Now, I know what you’re thinking, “200 degrees? Isn’t that boiling?” Not quite, so keep an eye on it. You want it hot but not bubbling away like a witch’s cauldron.
Once it’s reached the sweet spot, remove it from the heat and add in your 1 1/2 ounces of fresh lavender flowers and leaves. Let those steep for about 15 minutes. This is where your kitchen will start to smell like a dreamy herb garden and you might find yourself daydreaming about sunlit fields.
After the lavender has steeped, it’s time to strain the milk through cheesecloth. If you don’t have cheesecloth, a fine mesh strainer will do just fine. Just make sure to catch all those lovely flowers so you don’t end up with a floral surprise in your ice cream.
Next, stir in the 2 ounces of minced crystallized ginger and 1 cup of sugar to the warm milk mixture. The ginger adds a zing that’s like a surprise party for your taste buds.
Now, in a small bowl, whisk your 3 egg yolks. This is where things get a bit tricky—carefully pour in half of your milk mixture into the yolks while stirring. This is called tempering, and it’s essential to avoid scrambling those precious yolks.
Once combined, pour it all back into the saucepan and gently heat it again until it reaches around 200 degrees.
Now comes the creamy part—remove the saucepan from the heat and stir in 2 cups of heavy whipping cream. You can almost hear the angels singing, right?
At this point, you should refrigerate the mixture until it’s well chilled. You can maybe binge-watch a show or finally read that book you’ve been meaning to get to while it cools.
When you’re ready, just toss it into your ice cream maker and let it work its magic. In no time, you’ll have a batch of lavender ice cream that’s not just a treat, but a conversation starter. So, get ready to scoop up some smiles.
Lavender Ice Cream Substitutions & Variations
If you’re looking to mix things up with your lavender ice cream, there are plenty of substitutions and variations to contemplate.
For a twist, try adding a splash of vanilla extract or almond extract for extra flavor. You can swap the crystallized ginger for honey or even fresh berries for a fruity touch.
Feeling adventurous? Experiment with different herbs like rosemary or mint.
If you prefer a dairy-free version, use coconut milk instead of whole milk and heavy cream.
Each variation offers a unique experience, so don’t hesitate to play around until you find your perfect blend!
What to Serve with Lavender Ice Cream
After exploring various substitutions and variations for lavender ice cream, it’s time to think about what to serve alongside this delightful treat.
I love pairing it with shortbread cookies for a buttery crunch that complements the floral notes. Fresh berries, like blueberries or raspberries, add a burst of tartness that balances the sweetness.
You can also serve it over warm brownies for a decadent contrast. If you’re feeling adventurous, drizzle some honey or lavender-infused syrup on top.
These combinations enhance the experience and make each scoop even more enjoyable, leaving me and my guests craving more.
Additional Tips & Notes
To guarantee your lavender ice cream turns out perfectly, I recommend using fresh lavender flowers for the best flavor, as dried lavender can sometimes impart a more intense taste.
When steeping the lavender, keep an eye on the time; over-steeping can lead to bitterness. If you want a creamier texture, consider adding a splash of vodka before freezing, as it helps keep the ice cream softer.
Finally, don’t rush the chilling process; it’s essential for the flavors to meld beautifully. Enjoy experimenting with mix-ins like honey or a hint of lemon zest for a delightful twist!