in Dessert Recipes

Lavender ice cream

updated

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Ingredients for 6 servings:

  • 6 stems of lavender, flowering
  • 600 g cream
  • Orange peel, grated from about 1/4 orange
  • 150 g sugar
  • 4 egg yolks
  • 2 tbsp flowers (lavender flowers)
  • Honey (lavender honey)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without ice cream maker

Wash the lavender, shake dry, and add it to the cream along with the orange zest. Heat the cream, add the sugar, and stir until dissolved. Then strain the mixture into another saucepan. Whisk the egg yolks well and fold into the lavender cream. Heat everything gently, but do not boil, and stir until the mixture becomes creamy. Allow the mixture to cool, then transfer it to a shallow bowl and freeze for 4-5 hours, stirring thoroughly every 30 minutes. To serve, immerse the bowl in hot water and invert the ice cream onto a platter. Garnish with the lavender honey and lavender blossoms and serve.

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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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