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Lavender ice cream offers a delightful twist on traditional desserts, combining creamy goodness with a soft floral note reminiscent of Provence’s lavender fields. This recipe is surprisingly simple to make, with a natural sweetness from honey and monk fruit, creating a balanced and indulgent treat perfect for impressing dinner guests or enjoying on your own.
When I first made this lavender ice cream, I was amazed by how the subtle floral notes complemented the creamy base. The natural sweetness from the honey and monk fruit created a perfectly balanced dessert that my family and friends loved.
Essential Ingredients
- Whole milk: Provides a creamy base without being too heavy. Opt for fresh whole milk for the best results.
- Heavy cream: Adds richness and smoothness to the ice cream. Choose high-quality heavy cream for a luxurious texture.
- Dried lavender: Infuses the ice cream with a soft floral aroma. Ensure it’s culinary-grade to avoid bitterness.
- Honey: Enhances the floral notes while adding natural sweetness. Opt for pure honey for the best flavor.
- Monk fruit sweetener: A sugar-free option that balances the honey’s sweetness. It’s a great alternative to regular sugar.
- Salt: A tiny pinch enhances the overall flavor, making the sweet and floral notes pop.
Creating the Ice Cream
- Heat the Milk and Cream:
- Pour the milk and cream into a saucepan and heat over medium heat until warm and steamy, about 5 minutes. Avoid boiling the mixture.
- Add the Lavender:
- Remove the pan from the heat and stir in the dried lavender. Let it steep for about 20 minutes to infuse the floral aroma. Be mindful not to steep it for too long, as it may become bitter.
- Strain and Sweeten:
- Strain the mixture into a bowl to remove the lavender bits. While it’s still warm, whisk in the honey, monk fruit sweetener, and salt until fully dissolved. Taste and adjust the sweetness if needed.
- Cool It Down:
- Set the bowl in an ice bath or chill it in the refrigerator until it reaches room temperature. Once cool, pour the mixture into a freezer-safe container or the container for your ice cream maker. Cover and freeze overnight.
- Churn It Up:
- The next day, churn the mixture in your ice cream maker according to the manufacturer’s instructions. If using a Ninja CREAMi™, select the 'ICE CREAM' setting and churn for about 5 minutes until creamy.
- Dig In:
- Scoop the lavender ice cream into bowls or cones, drizzle with a little extra honey, and enjoy!
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The dried lavender in this recipe is a game-changer. Its soft floral aroma elevates the ice cream’s flavor profile, making it a unique and delightful treat. My family loves how it adds a touch of elegance to our dessert repertoire.
Serving Suggestions
Serve lavender ice cream with light desserts such as lemon tarts, shortbread cookies, or fresh berries. For an extra touch of elegance, garnish with edible flowers or a sprinkle of crushed nuts. This ice cream pairs beautifully with a variety of desserts and can be enjoyed on its own or as part of a dessert spread.
Customize Your Ice Cream
Add Vanilla: Enhance the flavor with a splash of vanilla extract or vanilla bean paste. Mix-ins: Add white chocolate chips or crushed pistachios after churning for extra texture. Citrus Twist: Incorporate a little lemon zest for a bright pop of flavor. Vegan Option: Use coconut milk and swap honey for agave syrup. Lower-calorie Option: Skip the honey and use monk fruit sweetener alone.
Storage and Reheating
Store leftover lavender ice cream in an airtight container in the freezer for up to two weeks. To avoid ice crystals, place plastic wrap directly on the surface before sealing. When ready to serve, let it sit at room temperature for 5-10 minutes to soften.
This lavender ice cream is not just a dessert; it’s an experience. The soothing, luxurious flavors transport you to sunlit lavender fields, making it a perfect treat for any occasion. Whether you’re looking to impress dinner guests or simply indulge in something new, this recipe is sure to delight.
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Frequently Asked Questions
- → What kind of lavender should I use?
- Use culinary-grade dried lavender to avoid bitterness.
- → Can I make this ice cream vegan?
- Yes, replace honey with agave syrup or maple syrup and use coconut milk and cream.
- → How long does it take to make?
- Prep time is 20 minutes, but it needs to freeze for 24 hours.
- → How should I store leftovers?
- Store in an airtight container in the freezer for up to two weeks.
- → Can I use a different sweetener?
- Yes, you can swap monk fruit sweetener with granulated sugar or stevia.