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.
HOW TO MAKE LAVENDER ICE CREAM AT HOME
This lavender ice cream recipe combine a few simple ingredients together, including culinary lavender, to produce the creamiest, most-delicious homemade ice cream. Cooling the ice cream in the refrigerator for 6-8 hours before churning is the secret behind its creamy texture. Ready to eat after 8 hours of freezing.
Provided by Becca Du
Categories Dessert
Number Of Ingredients 6
Steps:
- Add whole milk, heavy cream, and vanilla extract to a medium pan. Heat cream until warm. Pour cream into a small bowl with the lavender flowers. Steep for 30 minutes.
- Add the egg yolks and sugar into a bowl. Whisk until a smooth consistency. Set aside.
- Strain the cream back into the pan. Heat cream until hot and smoke is being emitted from the cream. Turn off the heat.
- Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don't completely cook in the hot cream. Pour the eggs into the pan with hot cream.
- Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it's done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn't break. Take the cream off the heat.
- Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 6-8 hours. This may seem like a lot but this creates a creamier texture.
- Pour the cream into an ice cream maker and churn for 10-15 minutes. The resulting ice cream should be slightly harder than soft serve.
- Spoon the ice cream into a freezer safe container and freeze overnight.
Nutrition Facts : Calories 415 kcal, Carbohydrate 31 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 332 mg, Sodium 60 mg, Sugar 28 g, ServingSize 1 serving
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
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.
More about "lavender tapioca ice cream recipes"
NO-CHURN VANILLA-LAVENDER ICE CREAM - SAVOR THE BEST
From savorthebest.com
Reviews 31Calories 337 per servingCategory Desserts
- Combine half of the cream and the lavender buds in a saucepan. Bring to a simmer then remove from the heat. Pour into a bowl, then cover it with plastic wrap and place in the refrigerator for 30 to 40 minutes. Make sure it is cold before moving on to the next step. If it is not chilled all the way then sit the bowl of cream over a larger bowl of ice chips and stir it until it is nice and cold.
- Pour the chilled cream and lavender mixture through a fine-mesh sieve into a mixing bowl. Discard the lavender buds.
- Add the remaining 1 cup of cold cream to the lavender-infused cream. Whisk on high speed with an electric mixer until you have stiff peaks.
HOW TO MAKE TAPIOCA ICE CREAM – THOROUGHLY …
From thoroughlynourishedlife.com
LAVENDER HONEY ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAVENDER ICE CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
LAVENDER ICE CREAM RECIPE - MY FRUGAL HOME
From myfrugalhome.com
10 BEST TAPIOCA ICE CREAM RECIPES | YUMMLY
From yummly.com
COOL OFF WITH THIS GORGEOUS HONEY LAVENDER ICE CREAM - FOOD
From foodandwine.com
LAVENDER ICE CREAM - TASTEBOTANICAL - EASY DESSERT RECIPE
From tastebotanical.com
DESSERT - WHAT DOES LAVENDER ICE CREAM TASTE LIKE RECIPES
From tfrecipes.net
MAKING LAVENDER ICE CREAM WITH THE ICE BOWL METHOD, NO MACHINE, …
From youtube.com
LAVENDER ICE CREAM RECIPE - A BEAUTIFUL MESS
From abeautifulmess.com
HOMEMADE LAVENDER ICE CREAM - BAKERS TABLE
From bakerstable.net
HONEY LAVENDER ICE CREAM - FOOD & WINE
From foodandwine.com
FRESH LEMON AND LAVENDER ICE CREAM RECIPE | COOKING CHANNEL
From cookingchanneltv.com
LAVENDER HONEY ICE CREAM - BRENDA GANTT
From cookingwithbrendagantt.net
LAVENDER ICE CREAM RECIPE - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
CARROT CAKE ICE CREAM RECIPE - ALLRECIPES.COM
From allrecipes.com
LAVENDER ICE CREAM RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love