Lemon Lavender Ice Cream
User Reviews
5.0
24 reviews
Excellent
Lemon Lavender Ice Cream
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Does Lemon Lavender Ice Cream taste good ? You be the judge! This ice cream has an extra burst of lemon which compliments the floral notes from the lavender. It's all wrapped up in a rich, luscious ice cream.
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Ingredients
- 6 egg yolks
- 2 lemons
- 4 oz granulated sugar
- 1 pint heavy whipping cream
- 8 oz whole milk
- ½ tsp salt
- 1.975 g baking soda this is an approximate value. Refer to the ratio under 'How to Add Lemon Juice to Milk Without Curdling' for the exact quantity.
- 2 tbsp lavender fresh, dried or a combination of both.
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Instructions
- Add the lavender and milk to the pot.
- Zest the lemons using a grater, and add the zest to the pot.
- Squeeze the lemons once they have been zested. Collect the juice in a dish.
- Measure the quantity of juice and add the associated quantity of baking soda.Refer to the ratio under 'How to Add Lemon Juice to Milk Without Curdling' for the exact quantity.
- Add the baking soda to the lemon juice. It will immediately bubble. After a few minutes the effervescence will disappear.
- Pour the neutralized lemon juice into the pot. Add the salt.
- Put the pot over a medium heat and allow the milk mixture to warm on a low simmer for 15 minutes.
- Separate the egg yolks from the whites and place the yolks in a bowl. Add the sugar and beat well for about 3-5 minutes.
- After the lavender and lemon infused milk has simmered, blend it using a stick blender, until smooth.
- Add the lavender and lemon infused milk very slowly to the beaten egg and sugar mixture.
- Once all the milk has been added to the eggs, return the entire mixture, now called a custard, back to the pot and heat it to a temperature around 170 degrees F.
- Add the cream to a bowl. Pour the egg custard slowly into the cream. The cream helps to cool the custard.
- Optional step is to add more fresh lavender buds to the egg custard to provide flecks in the ice cream.
- Pour the cooled custard into an ice cream machine.
- Follow the manufacturer's instructions for your particular ice cream machine.
Equipments used:
Nutrition Information
Show Details
Serving
1scoop
Calories
434kcal
(22%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
288mg
(96%)
Sodium
329mg
(14%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
1503IU
(30%)
Vitamin C
20mg
(22%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6scoops
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1scoop | |
| Calories | 434kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 288mg | 96% |
| Sodium | 329mg | 14% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1503IU | 30% |
| Vitamin C | 20mg | 22% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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