No Churn Lavender Ice Cream

While we were out on our road trip, I picked up some culinary lavender.  I’ve been seeing “no churn” ice cream recipes all over the place and decided to give one a try – and here is what I came up with!

Totally delicious and so easy!  

No churn ice cream is so easy to make – and you can create so many different flavors using the same basic recipe.

What you need:

  • ½  14-oz can of sweetened, condensed milk (about ½ cup)
  • 1 teaspoon pure vanilla extract
  • ¼ cup cooled Lavender syrup (see below)
  • 1 cup heavy whipping cream
  • 2 teaspoons culinary lavender (purely dried blossoms, void of any kind of stem)
  • Lavender sprigs to garnish

Lavender Syrup:

  • 2 Tablespoons dried lavender flowers
  • ¾ cup water
  • 1 cup white sugar

Make a tea with the flowers and water.  Simmer until it reduces to about ½ cup of liquid.  Strain off the flowers.  Replace to the pan with the sugar and bring to a boil.  Simmer gently until the sugar is dissolved and the syrup is thickened.  Set aside to cool.

How to Do it:

In the bowl of a mixer, beat the first three ingredients until the ingredients are fully incorporated.  Pour in the whipping cream and whip until it is thick and fluffy.

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Next, add the culinary blossoms and mix well.

Pour into a glass dish and cover.

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Put in freezer for 4-6 hours, until completely frozen.

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Serve with a dash of the syrup and sprigs as garnish.

lavender ice cream

Makes 1 quart

 

© Copyright 2016 The Lazy Gastronome

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