Honey Lavender Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
80 ml honey
02 -
1 tablespoon dried lavender flowers
03 -
950 ml half-and-half
04 -
1 can (397 g) sweetened condensed milk
05 -
1.5 teaspoons vanilla extract
→ Optional Color
06 -
Violet gel food coloring, as desired
# Instructions:
01 -
In a medium saucepan, combine honey, dried lavender flowers, and half-and-half. Warm gently over medium heat until just beginning to simmer, then remove from the heat.
02 -
Cover the saucepan and let the mixture steep for 15 minutes. Strain through a fine mesh sieve to remove the lavender flowers.
03 -
Refrigerate the strained infusion until thoroughly chilled, for at least 8 hours or overnight.
04 -
In a large bowl, whisk together the chilled lavender mixture, sweetened condensed milk, vanilla extract, and gel food coloring if desired.
05 -
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. If not using a machine, freeze using the bag method or by stirring the mixture periodically in the freezer until scoopable.
06 -
Transfer to an airtight container and freeze until firm. Optionally, garnish with a drizzle of honey or a sprinkle of edible flowers before serving.
# Notes:
01 -
For best flavor, use culinary-grade dried lavender and avoid over-steeping to prevent bitterness.