LAVENDER ICE CREAM
Summery lavender ice cream.
Provided by Syd
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h50m
Yield 12
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, Carbohydrate 29.9 g, Cholesterol 223 mg, Fat 26.2 g, Protein 5 g, SaturatedFat 15.5 g, Sodium 53.1 mg, Sugar 28 g
LAVENDER ICE CREAM
"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
Time 35m
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, Fat 23g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 43mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
HONEY LAVENDER ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 qt
Number Of Ingredients 8
Steps:
- Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
- Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
- Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
HONEY LAVENDER ICE CREAM
This is a rich dessert, but its texture is surprisingly light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
- Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
- Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
- Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.
LAVENDER HONEY ICE CREAM
A sweet homemade ice cream is good for any hot summer day!
Provided by Evermore
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
- Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
- Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
- Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
- Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
- Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 52.9 g, Cholesterol 278.4 mg, Fat 53.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 32.5 g, Sodium 180.6 mg, Sugar 46.8 g
LAVENDER (OR PEPPERMINT) ICE CREAM
Steps:
- In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
- Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
- Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
- Pour into ice cream maker and freeze according to manufacturer's directions.
- Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
- Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.
LAVENDER AND VANILLA ICE CREAM
A wonderful vanilla based ice cream with lavender, which can be whipped up with ease in an ice cream maker! This ice cream is wonderful served with poached gooseberries and rhubarb, as well as an accompaniment to classic apple pies and crumbles.
Provided by French Tart
Categories Frozen Desserts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk slowly to boiling point in a saucepan.
- Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring.
- Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
- When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
- When the custard base is cold, stir in the cream and the lavender essence.
- Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles.
Nutrition Facts : Calories 408, Fat 29.9, SaturatedFat 17.5, Cholesterol 284.7, Sodium 61.5, Carbohydrate 30.3, Sugar 25.3, Protein 5.7
LAVENDER-HONEY ICE CREAM
Make and share this Lavender-Honey Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h35m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the honey and 2 tablespoons of the lavender; once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
- Warm the milk, sugar, and salt in a saucepan.
- Pour the cream into a large bowl and set a mesh strainer on top.
- Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible; discard the lavender and set the strainer back over the cream.
- In another bowl, whisk the egg yolks; slowly pour the warm mixture (step 2 mixture) into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir it into the cream.
- Add in the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.
- Chill the mixture overnight in the refrigerator.
- The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor.
- Discard the flowers, then freeze the mixture in your ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 515.3, Sodium 6.8, Carbohydrate 139.7, Fiber 0.3, Sugar 139.2, Protein 0.5
LAVENDER ICE CREAM (NO ICE CREAM MAKER NECESSARY)
Make and share this Lavender Ice Cream (No Ice Cream Maker Necessary) recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
- Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
- Beat the egg whites until stiff peaks form; beat in remaining sugar.
- Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
- This is lovely served in tuile baskets (made of brandy snaps).
Nutrition Facts : Calories 283.4, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 48.6, Carbohydrate 2.4, Sugar 0.2, Protein 2.8
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- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove from the heat.
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