Homemade Lavender Ice Cream Recipes

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.

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.

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.

Steps:

• Chop lavender into 1cm pieces and place into heavy-bottomed saucepan with milk.
• Heat until just below boiling (don't let it boil...), remove and cool.
• When cold, put in fridge overnight to allow flavour to infuse.
• Next day!
• Rewarm milk and lavender (don't let it boil...), and strain.
• Beat together the yolks and sugar and slowly add to warmed milk, stirring all the time.
• Put mixture into clean, heavy-bottomed saucepan and stir over low heat until custard thickens enough to coat back of a wooden spoon.
• Do not let it boil!
• Leave to cool.
• Strain custard through sieve lined with muslin-like cloth.
• If you have an ice-cream maker: Stir the cream into the custard, transfer to ice-cream maker and churn according to manufacturer's instructions.
• If you don't have an ice-cream maker: Lightly whip the cream and fold into custard.
• Pour into a shallow, freezerproof container, cover with greaseproof paper and freeze for about 30 minutes.
• Repeat three more times, or until the ice cream is set.
• Store in the freezer for up to 2 weeks (if you can control yourself that long!).

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.

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.

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.

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).

Steps:

• Bring the milk slowly to boiling point in a saucepan.
• Meanwhile, mix together the egg yolks and sugar until thick. Pour into this the hot milk with the vanilla extract, whilst continuously stirring.
• Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - do not boil or it will curdle.
• When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
• When the custard base is cold, stir in the cream and the lavender essence.
• Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
• Store in the freezer for up to 2-3 months; bring to room temperature about 5 minutes before serving. Serve with poached gooseberries, rhubarb, apple pies and crumbles.

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.

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.

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.

Steps:

• Ice Cream -- in a large bowl let the ice cream come to room temp or workable. Add the flavors and mix well. Cover and refreeze.
• That's it. This is so subtle but so good. Serve this with some fresh ginger snaps from your bakery. Easy and simple. Gourmet ice cream that took just a few minutes to make.