Lavender Ice Cream
This homemade lavender ice cream is made with honey and real lavender flowers for a delicate, floral ice cream that sings of sweet, sunny spring days.
Equipment
- ice cream churner
Ingredients
- 2 teaspoons (5gms) tapioca starch
- 1 & ½ cups (375ml) full cream milk
- 1 & ¾ cups (440ml) thickened cream
- ½ cup (120gms) granulated sugar
- 1 flat teaspoon mild tasting honey
- ½ cup (30gms) lightly packed, dried, edible lavender flowers
Optional
- several drops Purple food coloring (make your own by using three drops of red to every one drop of blue. I used 9 drops red and three drops blue).
Instructions
- Measure the milk. Remove about two tablespoons and put aside in a small bowl for the rest of the base.
- Add the rest of the cold milk and the edible lavender flowers into a jug or bowl and mix well. Cover and chill in the fridge for fifteen minutes to infuse.
- Once infused, strain the milk from the lavender flowers, pressing down to remove as much of the rose-infused milk as possible. Cover and chill in fridge until needed.
- Mix the tapioca starch to the reserved milk and mix to form a slurry.
- Add the cream, sugar and honey to a small pot on the stove.
- Heat on medium heat until just starting to bubble, then turn down. Stir until sugars are all dissolved.
- Add the tapioca starch slurry and mix well. Turn off heat and allow to cool.
- Add the infused lavender milk and mix well.
- Chill the mix in the fridge for at least four hours, ideally overnight.
- Chill your ice cream storage container in the freezer while you churn the ice cream.
- Turn on your ice cream machine ten minutes before churning if using a self churning machine. Otherwise remove the canaster from freezer just before churning.
- Pour the ice cream mix into the machine and churn the ice cream. It will be the consistency of soft serve when done.
- Transfer the churned ice cream into a chilled container and freeze until firm.
- Scoop and enjoy!
Notes
Ingredients:
Edible lavender flowers only!
- Only use edible lavender flowers. Regular lavender flowers can be sprayed with chemicals that are not safe to consume. Only use edible lavender flowers from a reputable source.
- The edible lavender flowers should be enough to flavor the ice cream on their own. But if the flavor is too weak for your liking, or you can't get edible lavender flowers you can try a dash of edible lavender essence.
- You can leave the ice cream a beautiful, natural pale creamy color, or add a few drops of purple food color to pump up the purple hue.
Nutrition
Calories: 352kcalCarbohydrates: 26gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 41mgPotassium: 155mgSugar: 25gVitamin A: 1110IUVitamin C: 0.4mgCalcium: 118mgIron: 0.1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Tried this recipe?Let us know how it was!
