Lavender Lemon Ice Cream
How can a flavor be so soft, light and yet incredibly rich and delicious all that same time? My friends, welcome to lavender lemon ice cream. It's luxurious and oh so fresh!
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Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- ½ cup sugar
- ¾ cup honey
- 2 lemons juice and zest
- 2 tablespoons dried culinary lavender
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract or lavender vanilla extract
Instructions
- Add all ingredients two a small sauce pan.
- On low heat, mix consistently, and slowly simmer and mix for twenty minutes. Remove from heat. If desired, sieve ingredients into a heat proof container. I personally leave my lavender flowers and lemon zest in. I'm a textured ice cream kind of person, the more stuff, the better. You do you.
- Let mixture cool for at least two hours in the refrigerator.
- Mix cooled custard and add to to ice cream maker and churn according to manufactuer's recommendations.
- Ours churns for twenty minutes. Ice cream should double in volume and be solid, but soft when done.
- Scoop into molds of choice or air tight container for scooping.
Notes
STORING YOUR HOMEMADE ICE CREAM:
Homemade ice cream should be stored in a sealed, air tight container that's easy to scoop from. Because homemade ice creams often aren't prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame.
Nutrition
Calories: 173kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 217mg | Potassium: 136mg | Fiber: 1g | Sugar: 19g | Vitamin A: 710IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 1mg
Servings: 12 large scoops
Calories: 173kcal