Lavender Ice Cream Recipe

This lavender ice cream recipe is not that difficult. If you're up for something unique and want to take your tastebuds for a ride - you should try this recipe.

hey, why not take advantage of our Irresistible Ice Cream Recipe eBook?

For this recipe, obviously you need some lavender. You'll need dried edible lavender flowers. I'm sure that won't surprise you that you can't find them in your regular grocery store.

The best places to look are natural stores, herb stores, and some goumet stores.

After you've located the lavender, you're ready to make this ice cream!

Serving Tip: Serve this ice cream with a rounded vanilla or almond wafer cookie stuck in the side of one scoop.

Lavender Ice Cream Recipe

Prep Time: 15 minutes
Steep: 30 min
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup milk
2 tbsp honey
2 tbsp dried edible lavender flowers
1/2 cup granulated sugar
2 cups whipping cream

Directions:
If you don't have an ice cream maker, click here.

In a saucepan, heat milk, honey, and lavender over medium heat until mixture just begins to boil.

Remove from heat and cover.

Let this mixture sit and steep for 30 minutes.

Strain out the lavender and discard.

Stir in sugar and place in frige until cooled fully. This will take about 3 hours.

Once chilled, add whipping cream and combine thoroughly.

Pour into an ice cream maker and churn about 25-30 minutes or according to manufacturer's instructions.

Enjoy! Your unique frozen treat.

Lavender Ice Cream Recipe

Prep Time: 15 minutes
Steep: 30 min
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup milk
2 tbsp. honey
2 tbsp. dried edible lavender flowers
4 egg yolks
1/2 cup granulated sugar
2 cups whipping cream

Directions:
If you don't have an ice cream maker, click here.

In a saucepan over medium heat, heat milk, honey, and lavender.

Remove from heat when mixture begins to boil.

Let mixture steep for 30 minutes.

Strain lavender out and discard.

In a bowl, whisk egg yolks with sugar.

Heat saucepan with milk mixture over medium heat until it just begins to boil.

Pour about half of heated milk mixture on top of the eggs. Combine.

Pour mixture into saucepan, then cook, stirring constantly until mixture begins to stick to the back of your spoon (but do not bring mixture to a boil).

Place mixture in the fridge until it has cooled completely. This will take at least three hours.

Add whipping cream and combine well.

Pour your ice cream base into your ice cream maker.

Churn about 25-30 minutes or according to manufacturer's instructions.

Enjoy a delicious unique treat!

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By Jenn Fraiser

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