RICOTTA ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 6 servings (1 quart ice cream)
Number Of Ingredients 8
Steps:
- Add the heavy whipping cream to the bowl of a food processor. Process until stiff peaks form, for about a minute and a half, making sure to not overwhip, as it will be harder to mix later. Transfer the whipped cream to a bowl.
- Return the food processor bowl to the base (no need to clean). Add the ricotta, sweetened condensed milk, orange zest, vanilla caviar and salt, if using. Process until smooth, about 2 minutes.
- Using a rubber spatula, add the ricotta mixture to the bowl of whipped cream and fold in gently. Transfer to a freezeproof container with a lid and freeze until firm, at least 6 hours.
- Serve topped with a few raspberries and the chopped pistachios.
LAVENDER HONEY ICE CREAM
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
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
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
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 RICOTTA ICE CREAM
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
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
LAVENDER-HONEY ICE CREAM
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
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
LAVENDER-HONEY ICE CREAM
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
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
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
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
HONEY-LAVENDER ICE CREAM
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
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
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