I am not CRAZY!...... about lavender but, it's slowly beginning to grow on me.
This ice cream really turned out quite lovely!
I think I tried making something before with lavender but I did't encorperate it correctly and I probably added too much lavendar that resulted in a "soapy" flavor. This time I used a couple culinary lavender tips from a friend who has much experience and love for these dainty little flower buds. She has made some awesome stuff...like...lavender lemon shortbread cookies, and  lavender mojitos.

Tips learned:
1. A little lavender goes a long way: A light and gentle hint of lavender is much better than a strong chemical-tasting blast of lavender.
2. Chop up buds into smaller pieces instead on using the whole flower
3. Blend lavender in sugars, salts, or make a simple syrup that you can THEN use to cook or bake with
or now that I think of it, Stef over at Cupcake Project did a butter infusion with lavender HERE.

So, Amy came over and we had the ice cream with her homemade strawberry-lavender jam she so graciously gave me*YUM*. The combo of the tart jam and sweet creamy lavender was really something special. It made us think that lemon curd would be an even more amazing ice cream "over-the-topper".

Try the simple recipe and enjoy. It took me an hour to prep and 20 minutes to churn the next day. The batch made about 5-6 servings.

Ivy's Original Recipe
What you need:
3/4 cup sugar
1 tsp culinary lavender flower buds

1 cup milk (I use 2%)
2 cups heavy cream
contents of 1 Red Lavender tea bag (or 1 tsp chopped lavender)

1 tsp lemon zest
1-2 spots of Wilton's Violet concentrated gel coloring
(Add color if you want a violet ice cream. Otherwise ice cream will have a cream color)

1 tsp vanilla bean paste(or extract)
5 egg yolks

+1-2 tbs lemon zest

What to do:
-Separate your yolks from the whites and place in a large mixing bowl
(large enough to hold your whole ice cream custard batch)

-In a food processeor mix sugar and 1 tsp lavender. Set aside

-Heat milk, cream, Red-Lavender tea bits, and lemon zest on medium-low heat for about 10 minute, stirring occasionally until little bubles start to appear. Turn off heat and let steep for 5-10 minutes. Strain and put some tea-bits back in cream if you want some to speckle your ice cream. Set aside

-Whisk egg yolks, lavender sugar, and vanilla bean paste until a dull yellow color

-Add 1/2 cup of your heated cream to the yolks and whisk
-Then slowly add the remaining cream mixture and return to the sauce-pan.
Constantly whisk to prevent burning, simmer for 10 minutes or until it coats the back of a wooden spoon and is custard ready.

-Add in violet coloring to your liking and mix well.
-Transfer custard to a bowl, cover with plastic wrap touching the surface to prevent a top-scum from forming. Chill overnight or at least 4 hours.

-Chill an empty bowl in the freezer that will hold your finished ice cream

-Add your chilled lavender custard and churn according to your ice cream maker's instructions
-Add 1-2 tbs lemon zest at this time to the churning ice cream.
-Transfer ice cream into the freezer-chilled bowl, cover with plastic wrap touching the surface to prevent ice crystals. Chill in freezer for at least a couple hours to set.
Serve with lemon cookies if you have them Or make ice cream sandwiches.



Jason P. said...

Awesome...i'll have to try it one day...

Lucia said...

oh baby baby...this looks interesting.
p.s i like your new layout...very cutesy

Cyndy said...

I love Lavender and I can only imagine tasting this right now. I do have Lavender flowers and Dried Lavender too. Look out Cuisinart, it's getting warm here. Thanks for sharing your recipe with us!

Cedar said...

This looks wonderful! I absolutely love lavender. The color is so pretty!

Juliana said...

Wow, nice ice cream...the color looks amazing...I am sure that tastes as good as it looks :-)

Readable Eatables said...

This looks fabulous! The color is so pretty. I would love to try this.

Anonymous said...

I love the violet colour of this ice cream.... so dreamy!

Amy said...

Oh so yummy! I got to have it twice! Ivy, this lavender ice cream is lovely like you!

Mobbie Dearest said...

oh! it taste very good- unique like lemony. clean and fresh- prefect for summer picnics and socials.

what kind of wine would we drink with this?

Ivy said...

A citrus white wine infused with lavender sounds good.

Lisa said...

Beautiful! I know what you mean about the soapiness of lavender but I think it depends on the variety of lavender buds used, among other things. This past weekend I had a gorgeous little mini-cone of Lavender Honey Ice Cream at Mix in Ashland, OR. It had just a hint of lavender flavor and the touch of honey was a perfect complement. Now I can't wait to try it at home.