Lemon Lavender Ice Cream
User Reviews
5
Lemon Lavender Ice Cream
Description
This ice cream recipe infuses whole milk with fresh or dried lavender and lemon zest, simmering gently to extract delicate floral and citrus flavors. The fresh lemon juice is neutralized with baking soda according to a specific ratio to avoid curdling when combined with milk. After infusion, the milk mixture is blended smooth and gradually incorporated with beaten egg yolks and sugar, forming a rich custard base.
The resulting custard is churned (implied) to make a creamy ice cream with distinct lemon brightness and subtle lavender aromatics. Salt enhances the flavors without overpowering the light taste. The ice cream balances refreshing lemon and floral notes with a smooth, creamy mouthfeel from the dairy and eggs.
This flavor is suitable as a light, fragrant frozen dessert that offers a unique blend of citrus and herbaceous tones, differing from common fruit or vanilla ice creams. The method emphasizes careful handling of acid via neutralization to maintain texture integrity.
Ingredients
- 6 egg yolk
- 2 lemon plural
- 4 oz granulated sugar
- 1 pint heavy whipping cream
- 8 oz milk whole
- 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.
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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