John Myers
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Lavender Ice Cream
The perfect lavender ice cream recipe with a picture and simple step-by-step instructions.
Ice mass:
- 115 g Condensed milk 4% fat. [heat treated]
- 2 piece Chicken egg egg yolk fresh [use egg white for other things]
- 8 g Cream stiffener
- 3 tbsp Lavender sugar spice mix, e.g. from my KB [sugar,
- Lavender flowers, lemon juice, cinnamon]
First pre-cool glass bowls:
- Put the glass serving bowls briefly in the freezer and cool to ice temperature. Condensed milk is used here instead of the usual cream, because the taste and color are better here.
Ice cream with lavender:
- In a mixing vessel, first stir half of the condensed milk with the mixer until frothy, lavender flowers. Gradually add the egg yolk and cream stiffener while stirring and let it become even more frothy. Finally stir in the rest of the condensed milk.
Cool and stir:
- Take the pre-cooled glass bowls out of the freezer, fill them with the mixture and freeze again immediately, approx. 15 minutes. Then take it out briefly and scrape the mixture off the edge of the bowl with a spoon, stir, sprinkle with a little lavender flowers and freeze for another 30 minutes. The process can be repeated several times, the smaller and finer the ice crystals that form in the ice mass become.
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