Cold Brew Lavender Ice Cream
User Reviews
5
Cold Brew Lavender Ice Cream
Description
This Cold Brew Lavender Ice Cream starts by steeping ground coffee in milk overnight chilled, extracting a concentrated coffee infusion. The coffee milk is filtered and topped up to a precise volume. A custard base is made by whisking egg yolks with sugar and vanilla extract, then tempered with the hot coffee milk infused with culinary lavender to impart delicate floral aroma and flavor. The mixture is cooked gently over medium heat until thickened and coated on the back of a spoon, indicating proper custard consistency.
The lavender addition is adjustable to taste, allowing control over its distinct floral intensity. The ice cream’s texture is smooth and creamy with aromatic layers combining coffee bitterness and floral sweetness. The custard base ensures richness and a velvety mouthfeel once churned and frozen.
The recipe yields approximately one pint, suitable for serving about four people. It is an artisanal ice cream ideal for coffee lovers interested in a floral twist during warmer months.
Ingredients
- 2 heaped tablespoon ground coffee
- 200 ml milk should end up with a total of 125ml of coffee-milk, whole
- 3 egg yolk
- 60 g granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon lavender start with ½ teaspoon and adjust to your liking, culinary variety
- 250 ml heavy cream cold
Instructions
- Combine coffee grounds and milk in a glass container and give it a stir.
- Cover with a lid and place into the fridge overnight.
- The next day, use a French press to extract the coffee milk. (Discard the spent coffee grounds).
- Measure out the coffee milk and top off with extra milk to a total of 125 ml (the coffee grounds may have absorbed some milk).
- Whisk together 3 egg yolks along with sugar and vanilla extract in a heat-safe bowl.
- Heat up the coffee milk in a small saucepan until scalding hot and add in the lavender.
- Remove from heat and let it steep for 5-10 minutes.
- Strain out the lavender using a sieve (save it for later) and return the infused coffee milk to the saucepan over medium heat.
- While whisking the egg yolks, gradually stream in the hot coffee milk slowly (tempering the egg yolks) until all of the coffee milk is incorporated with the eggs.
- Transfer the mixture back into the saucepan and whisk over medium heat until thickened.
- It's ready once the mixture can coat the back of a spoon/spatula and you can draw a line through it.
- Pour the custard mixture through a sieve into the cold heavy cream and give it a stir.
- Add the lavender back into the ice cream base (optional), cover and chill in the fridge for at least 6-8 hours.
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
Notes
- The recipe yields about 1 pint of ice cream, serving approximately four people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 222mg | 74% |
| Sodium | 43mg | 2% |
| Potassium | 152mg | 3% |
| Sugar | 20g | 40% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
