Recently bought a jar of Culinary Lavender for my daughter's Macaron French project. And I love to make some dessert with Lavender. Here I try lavender honey ice cream without egg.
Ingredients:
- 2 cups heavy cream (whipping cream)
- 1 cup whole milk
- 1/4 cup honey
- 2 tablespoons dried culinary lavender
- Violet Food Colouring (Optional)
Directions
Add the heavy cream, milk, honey, and lavender to a medium saucepan set over medium heat. Stirring occasionally, bring the lavender cream mixture to steaming.
Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Allow it to rest at room temperature for 15 minutes. Using a fine mesh sieve, strain the lavender cream and discard the solids. Add Violet food colour and mix well (Optional).
Chill the mixture for 1 hour and then freeze it in an ice cream maker according to the manufacturer’s instructions.
Receipt adapted from: Lavender Honey Ice cream from about.com
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