Best Lavender Ice Cream Recipes

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LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

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

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

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

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

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

2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special Equipment
a candy or instant-read thermometer; an ice cream maker

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.

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

This is a rich dessert, but its texture is surprisingly light.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream

Steps:

  • In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
  • Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
  • Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  • Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

LAVENDER ICE CREAM



Lavender Ice Cream image

"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

2/3 cup half-and-half cream
1/3 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
2/3 cup sugar
4 egg yolks, lightly beaten
2/3 cup heavy whipping cream

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.

LAVENDER ICE CREAM



Lavender Ice Cream image

Summery lavender ice cream.

Provided by Syd

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 6h50m

Yield 12

Number Of Ingredients 5

3 cups milk
2 stems of fresh lavender flowers
8 egg yolks
1 ½ cups white sugar
3 cups heavy cream

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

LAVENDER-HONEY ICE CREAM



Lavender-Honey Ice Cream image

Here's an ice cream with a slightly more adult flavor - try this following a pork dish. This recipe does call for an ice-cream maker.

Provided by ChrisMc

Categories     Frozen Desserts

Time 3h15m

Yield 1 quart

Number Of Ingredients 5

3/4 cup honey
1 sprig lavender
1 cup half-and-half
2 cups whipping cream
6 egg yolks

Steps:

  • Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
  • Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
  • Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
  • Break up yolks in a bowl, then whisk in some of the hot cream.
  • Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
  • Strain nto a covered container and blend in honey (discard the lavender).
  • Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.

Nutrition Facts : Calories 3025.3, Fat 228.3, SaturatedFat 135.7, Cholesterol 1874.5, Sodium 334.3, Carbohydrate 236.5, Fiber 0.5, Sugar 210.2, Protein 32.2

HONEY LAVENDER RICOTTA ICE CREAM



Honey Lavender Ricotta Ice Cream image

Make and share this Honey Lavender Ricotta Ice Cream recipe from Food.com.

Provided by dicentra

Categories     Frozen Desserts

Time 10m

Yield 1 1/2 quarts

Number Of Ingredients 6

1 cup sugar
1 cup water
1 teaspoon dried lavender blossoms
3 cups fresh ricotta cheese
2 tablespoons honey
1/4 teaspoon salt

Steps:

  • Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves.
  • Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
  • Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute.
  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

Nutrition Facts : Calories 1457.2, Fat 63.9, SaturatedFat 40.8, Cholesterol 250.9, Sodium 808, Carbohydrate 171.3, Fiber 0.1, Sugar 157.4, Protein 55.5

HONEY-LAVENDER RICOTTA ICE CREAM



Honey-Lavender Ricotta Ice Cream image

Infusing the syrup with lavender imparts a subtle floral flavor to this ice cream. Look for fresh ricotta cheese at gourmet markets, or you can make your own-go to CookingLight.com for our homemade version. It lends the ice cream wonderful richness. Serve with Easy Raspberry Sauce, and garnish with lavender sprigs.

Provided by @MakeItYours

Number Of Ingredients 6

1 cup sugar
1 cup water
1 teaspoon dried lavender blossoms
3 cups fresh ricotta cheese (about 2 pounds)
2 tablespoons honey
1/4 teaspoon salt

Steps:

  • Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.2. Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

PROFITEROLES WITH HONEY LAVENDER ICE CREAM



Profiteroles with Honey Lavender Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Bake     Frozen Dessert     Summer     Winter     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8 (makes 40 profiteroles)

Number Of Ingredients 20

For ice cream:
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
For profiteroles:
3/4 stick unsalted butter, cut into pieces
1 cup water
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
4 large eggs
Special equipment:
Special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip
Garnish:
confectioners sugar
Accompaniment:
chocolate sauce or warm honey

Steps:

  • Make ice cream:
  • Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
  • Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
  • Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
  • Make profiteroles:
  • Preheat oven to 400°F.
  • Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
  • Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
  • Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.
  • Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.

LAVENDER (OR PEPPERMINT) ICE CREAM



Lavender (or Peppermint) Ice Cream image

Provided by Food Network

Categories     dessert

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup heavy cream
1 cup milk
1/4 cup sugar
3 lavender flowers, fresh or dried
2 eggs

Steps:

  • In a small, heavy saucepan, combine cream, milk, sugar, and lavender. Place over medium-high heat and, with a wooden spoon, bruise and crush the herbs against the bottom and sides of pan while bringing mixture just to a boil. Remove from heat. Set aside for 15 minutes to allow the lavender flavor to infuse the cream mixture. Strain through a fine sieve into a bowl, pressing on solids. Discard the lavender flowers.
  • Whisk the eggs in a small bowl. Gradually whisk a ladleful of the cream mixture into the eggs, then pour the eggs back into the cream mixture, whisking.
  • Cook over medium heat, stirring gently, for about 8 to 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Do not boil. Transfer this mixture to a bowl, cover, and refrigerate until cold.
  • Pour into ice cream maker and freeze according to manufacturer's directions.
  • Peppermint Ice Cream: Substitute 1/2 cup firmly packed clean, fresh peppermint leaves (1/4 cup dried) for the lavender. Proceed as above.
  • Optional: The leaves won't give up much of their green color, so you can add 1 or 2 drops of red or green food coloring. Also, you can add a handful of crushed peppermint candies just 1 second, not 2, before turning off the ice cream maker.

HONEY-LAVENDER ICE CREAM



Honey-Lavender Ice Cream image

We used culinary grade lavender when making our smooth and creamy Honey-Lavender Ice Cream.

Provided by By Paula Jones

Categories     Dessert

Time 3h

Yield 6

Number Of Ingredients 5

4 cups whole milk
1 tablespoon dried lavender*
6 egg yolks
1 cup sugar
1/3 cup honey

Steps:

  • In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil). Remove from heat; let stand at least 15 minutes.
  • In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Add honey; beat until blended.
  • Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.
  • Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer's directions.

Nutrition Facts : ServingSize 1 Serving

BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS



Blueberry-Lavender Sauce and Gingersnap Ice Cream Cups image

Although beauty can be deceiving, there ARE times you want to give plain-jane ingredients a makeover! Here is a quick and simple way to dress up ice cream. Make fresh blueberry-lavender sauce and gingersnap serving cups that are sure to summon oooooohs and ahhhhhs!

Provided by spicyperspective

Categories     Dessert

Time 25m

Yield 8-12 serving(s)

Number Of Ingredients 10

1 lb fresh blue berries (could use frozen)
1 teaspoon dried lavender buds, smashed
1/3 cup sugar
1 tablespoon cornstarch
1 -2 teaspoon lemon juice
1 pinch salt
12 ounces ginger snap cookies, ground (about 2 cups ground)
1/2 cup butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Steps:

  • In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
  • *This sauce is also great for pancakes, pound cake or cheesecake!
  • Gingersnap Ice Cream Cups:.
  • Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
  • Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
  • Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

Nutrition Facts : Calories 147.1, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 120.6, Carbohydrate 11.7, Sugar 10.7, Protein 0.1

LAVENDER-HONEY ICE CREAM



Lavender-Honey Ice Cream image

Lavender honey, miel de Lavande, is a type of honey from Provence, that was made from bees, who primarily fed on the lavender that grows rapacious through that area of town. Edible lavender blossoms are available in some grocery stores and via the Internet.

Provided by Tuck Burnette

Categories     Ice Cream

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 large egg yolks
1/4 cup sugar
1 pinch salt
2 cups milk, scalded
5 tablespoons lavender honey
edible lavender flowers, for garnish

Steps:

  • Beat the egg yolks stiff with the sugar and salt.
  • Add the milk in a slow, steady stream. Stir in the honey.
  • Cook the mixture lightly.
  • Cool. Chill. Freeze. Garnish.

LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

Capture the delicate flavor of lavender honey by transforming it into ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 5

1/2 cup lavender honey
5 large egg yolks
1 1/2 cups milk
1 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, whisk the honey and egg yolks on medium speed until the mixture is thick and light, 5 to 7 minutes. In a small saucepan, bring milk to a boil over high heat.
  • Add half the milk to the egg mixture, and beat to combine. Transfer all the egg mixture to the saucepan with the remaining milk. Place saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens so that a finger leaves a trail when it is dragged across the mixture as it coats the back of spoon, about 5 minutes. Do not allow mixture to boil, or it will curdle.
  • Remove from heat and immediately stir in heavy cream.
  • Transfer the mixture to a metal bowl set in an ice-water bath and chill, stirring occasionally. Stir in vanilla. Transfer the mixture to an ice-cream maker, and freeze according to manufacturer's instructions.

LAVENDER-HONEY ICE CREAM



Lavender-Honey Ice Cream image

Make and share this Lavender-Honey Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h35m

Yield 1 quart

Number Of Ingredients 7

1/2 cup good-flavored honey
1/4 cup dried lavender flowers (organic) or 1/4 cup fresh lavender flowers (organic)
1 1/2 cups whole milk
1/4 cup sugar
1 pinch salt
1 1/2 cups heavy cream
5 large egg yolks

Steps:

  • In a small saucepan, heat the honey and 2 tablespoons of the lavender; once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
  • Warm the milk, sugar, and salt in a saucepan.
  • Pour the cream into a large bowl and set a mesh strainer on top.
  • Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible; discard the lavender and set the strainer back over the cream.
  • In another bowl, whisk the egg yolks; slowly pour the warm mixture (step 2 mixture) into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  • Pour the custard through the strainer and stir it into the cream.
  • Add in the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.
  • Chill the mixture overnight in the refrigerator.
  • The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor.
  • Discard the flowers, then freeze the mixture in your ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 515.3, Sodium 6.8, Carbohydrate 139.7, Fiber 0.3, Sugar 139.2, Protein 0.5

HOMEMADE LAVENDER ICE CREAM



Homemade Lavender Ice Cream image

Lavender is easily found at any health food stores, farm markets or grown in your own garden. It makes a wonderfully tasty ice cream.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 quart.

Number Of Ingredients 6

2 cups milk
1/3 cup honey
1/4 cup dried lavender flowers
5 egg yolks
1/4 cup sugar
1 cup heavy whipping cream

Steps:

  • In a saucepan, combine the milk, honey and lavender. Bring to a gentle boil. Cover and remove from the heat; let stand for 5 minutes., Strain, reserving the milk; discard lavender. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 4 minutes. Return milk to the saucepan; bring to a simmer over medium-low heat. Add a small amount of milk to eggs; return all to pan. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12 minutes. Remove from the heat; stir in cream. , Set saucepan in ice and stir mixture for 5-10 minutes. Cover and refrigerate overnight. When ready to freeze, pour milk mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions.

Nutrition Facts : Calories 244 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 46mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.

NO-EGG BLUEBERRY AND LAVENDER ICE CREAM



No-Egg Blueberry and Lavender Ice Cream image

This paleo-friendly, dairy- and egg-free blueberry and lavender ice cream is incredibly vibrant and tastes delicious. A wonderful alternative to regular ice cream, especially during the summer months when you can gather your own lavender and blueberries.

Provided by geneviever

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 5h10m

Yield 4

Number Of Ingredients 8

1 cup fresh blueberries
2 tablespoons raw honey
1 teaspoon vanilla extract
1 tablespoon dried lavender, ground
1 pinch salt
1 (14 ounce) can coconut milk
1 tablespoon raw honey
1 pinch ground nutmeg

Steps:

  • Combine blueberries and honey in a saucepan and bring to a simmer over medium heat until mixture thickens, about 5 minutes. Add vanilla extract, lavender, and salt and mix well. Reduce heat to low and continue to simmer until the berries have completely broken down and resemble a chunky jam, about 45 minutes. Remove from heat and transfer to a bowl. Chill in the refrigerator.
  • Whisk coconut milk, honey and nutmeg together in a bowl. Pour into an ice cream maker and freeze according to manufacturer's instructions until mixture has thickened, 10 to 20 minutes. Add chilled blueberry jam and churn until jam is well mixed into the ice cream, about 2 minutes more.
  • Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 21.3 g, Fat 21.1 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 18.6 g, Sodium 53 mg, Sugar 16.8 g

LAVENDER ICE CREAM (NO ICE CREAM MAKER NECESSARY)



Lavender Ice Cream (No Ice Cream Maker Necessary) image

Make and share this Lavender Ice Cream (No Ice Cream Maker Necessary) recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons fresh lavender flowers, stripped from their stalks
2 tablespoons sweet white wine (such as sauterne, Muscat or Beaumes de Venise)
2 cups heavy cream
2 egg whites
2 tablespoons fresh lavender flowers, stripped from their stalks
sugar

Steps:

  • Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
  • Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
  • Beat the egg whites until stiff peaks form; beat in remaining sugar.
  • Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
  • This is lovely served in tuile baskets (made of brandy snaps).

Nutrition Facts : Calories 283.4, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 48.6, Carbohydrate 2.4, Sugar 0.2, Protein 2.8

LAVENDER BLUEBERRY ICE CREAM



LAVENDER BLUEBERRY ICE CREAM image

Categories     Dessert     Frozen Dessert

Number Of Ingredients 7

1 1/2 cup heavy cream
1 1/2 cup whole milk
1/2 tsp lavender
2 cups blueberries
3/4 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract

Steps:

  • 1) Bring heavy cream, whole milk, lavender barely to a simmer over med heat. Let steep for 15mins, longer if you like lavender. Strain and add to blueberry puree later. 2) Cook the blueberries with the sugar until berries pop. No need to mash them. Add the cinnamon, and vanilla. Process in the blender until smooth. Add the milk mixture. 3) Chill in the refrig overnight until very cold. Process in the ice cream maker the next day.

LAVENDER ICE CREAM



Lavender Ice Cream image

A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Very simple to make, with a classic custard base enriched with cream. Lovely with crisp cookies or a slice of pound cake. Enjoy! Notes: Ensure that the flowers have not been sprayed. Cook time includes freezer time.

Provided by BecR2400

Categories     Frozen Desserts

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 6

4 egg yolks
3/4 cup sugar
2/3 cup half-and-half
8 fresh heads lavender flowers
2/3 cup heavy cream
1 teaspoon vanilla extract (optional)

Steps:

  • In a medium bowl, whisk the egg yolk and sugar together until light and foamy.
  • Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture.
  • Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon.
  • Pour the custard into a bowl, cover and refrigerate until completely cold.
  • In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard.
  • Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months.
  • Serve decorated with sprigs of lavender, and thin, crisp cookies.

Nutrition Facts : Calories 383.8, Fat 23.4, SaturatedFat 13.5, Cholesterol 235.3, Sodium 39.3, Carbohydrate 40.9, Sugar 37.6, Protein 4.4

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