Post by Contributing Writer, Katie
Summer is almost here! Guess what time it is? Ice cream time! Honestly, who am I kidding? I don’t wait until summer to whip out the ice maker. I make ice cream all throughout the year.
Still, there is something special about eating a bowl of homemade ice cream on a hot summer day. It is the perfect treat to cool off.
I am always up for trying new kinds of ice cream, so when one of my friends asked me to make lavender ice cream I couldn’t wait for my lavender plant to bloom so I could make some.
I added a twist of my own and decided to make the lavender ice cream with coconut milk instead of dairy. The coconut milk adds a smooth and subtle flavor. This recipe is for a custard-based ice cream. Custard takes more effort but the end results are worth it; it makes for much richer and creamier dessert.
Lavender Ice Cream
2 cans full-fat coconut milk
1/2 cup raw honey
1/4 cup fresh lavender blossoms
4 egg yolks
1 tsp vanilla extract
1 pinch of salt
In a small sauce pot, bring the coconut milk and lavender blossoms to a simmer. Continue to simmer for five minutes. Turn off heat, add honey and stir till dissolved. Cover and let infuse for one hour.
At this point you can pour the the coconut mixture through a sieve to strain off the lavender blooms if you chose. I keep them in for their texture and added beauty.
In a small bowl whip up the egg yolks. Reheat the lavender infused coconut milk on low. Pour a couple tablespoons of the the infused coconut milk into the egg yolks and stir well. Gently pour the yolk mixture into the sauce pan, whisking continuously while pouring.
Cook the mixture over low heat, stirring continuously, scraping the bottom of the pot with the spatula. Stir until the custard thickens and coats the back of the spatula. Stir in the salt and vanilla extract.
Cover the custard and chill completely in the refrigerator for a few hours or over night.
Once the custard is chilled, pour into your ice cream maker and freeze according to the manufacturer instructions.
I’m thinking that this ice cream would go perfect with Michele’s Lavender-Vanilla Cookies.
I love lavender, as do most of the ladies that write for Frugal Granola. Here are some ideas on how to use lavender for cooking, cleaning, and medicinally!
Do you use lavender? If so tell us how in the comments.
Katie is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Mexican Wildflower about nourishing foods, herbal remedies, simple living, raising her girls and encouraging other women in their walk with Christ.