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Apricot and Lavender Ice Cream

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Apricot and Lavender Ice Cream

The perfect apricot and lavender ice cream recipe with a picture and simple step-by-step instructions.

  • 0,5 tsp Dried lavender flowers
  • 100 ml Water
  • 425 g Apricots or peaches
  • 250 g Diamond ice magic for fruits
  1. Put the lavender blossoms in a cup, pour 100 ml of boiling water over them and let them steep for 10 minutes. Drain and let cool.
  2. Put the apricots or peaches in a tall container with 75 ml of lavender tea. Add 250 g Diamant Eiszauber for fruits and mix everything for at least 3 minutes with a hand blender until foamy. Blow in air so that a fine, creamy foam is created. Pour ice cream mixture into suitable containers, close and freeze in the freezer for at least 5-8 hours.
Dinner
European
apricot and lavender ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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