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 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 (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
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.
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