Because lavender is so undemanding and pretty, almost everyone has it in the garden. Lavender ice cream can be prepared from dried lavender.Lavender ice cream is a delicacy not only in summer; a delicious, creamy ice cream - not only children love that. When the temperatures rise slowly and the cafes set up their chairs outside, then it is time again. The ice season begins. From the fact that some people like to eat ice cream in winter too, it's actually traditionally part of summer - as a refreshing treat.
Whether big or small - the classics chocolate, vanilla and strawberry are among the most popular types in ice cream parlors and in the supermarket. We also like to try out unusual creations. Here, however, do-it-yourself is often the motto. So you can not only conjure up delicious creations from various sweets, but also from herbs, vegetables and plants from your own garden. For some it may sound a bit strange, but some varieties are a welcome change from the otherwise quite sweet ice cream.
A lavender ice cream is highly recommended, especially for lavender lovers. It has a unique taste, intense aroma and is quickly prepared. And honestly, who doesn't like to get praise from their guests for an extraordinary creation that also tastes good ?! And so that everyone can enjoy the lavender ice cream, there is also a normal version for vegans.
Have fun copying and enjoying !!!
11 Normal lavender ice cream variantFor about 8 servings of ice cream you need:
- 1-2 teaspoons of dried lavender flowers
- 200 g of sugar
- 250 ml milk
- 200 ml cream
- 8 egg yolks
➥ Step 1:
Put the lavender flowers with the sugar in a hand blender and grind the mass well. You can then remove any coarser flowers or sift through the sugar-lavender mixture.
➥ Step 2:
Now pour the finished lavender sugar into the milk and stir everything thoroughly. In a second bowl, mix the cream and egg yolks, then pour this mixture into the bowl with the lavender sugar and milk.
3 Step 3:
Now you are actually done. Stir the mass again vigorously, then fill it into an ice cream maker and let the ice freeze. If you don't have an ice cream maker, put the lavender ice cream in a flat bowl, place it in the freezer for about 3-4 hours and stir the mass every 15 minutes with a whisk.
" My advice:If you want to make ice cream yourself on a regular basis, you should consider buying an ice cream maker. The ice cream is much creamier and finer than without. There are two versions of the ice cream machine - with a compressor (for real ice cream lovers) and models without a compressor (for occasional users).
Ice machines with a compressor are significantly more expensive, larger and often louder. For this, several types of ice cream can be prepared one after the other. For normal home use I bought the Venise ice cream maker from Krups (picture on the right). It is very quiet and, with a container capacity of 1.6 liters, is the absolute leader among the simple models. The ice cream is enough for the whole family and the visit.1. Normal lavender ice cream variant
22 Vegan lavender ice cream variantFor a vegan lavender ice cream you need:
- 200 g cashew nuts (soaked for 12 hours)
- 450 ml of almond or other non-animal milk
- 1 tablespoon of dried lavender
- 100 ml agave syrup
- 50 g coconut oil
➥ Step 1:
Boil almond milk, lavender, agave syrup and a pinch of salt. Then add the coconut oil and let it melt and cool again.
➥ Step 2:
Then add the mass together with cashew nuts to the blender and puree everything until it has a smooth and creamy consistency.
3 Step 3:
Now pour the mass into an ice cream maker and let it freeze for about 60 minutes. Without an ice cream maker, as described in the normal variant, pour into a normal bowl and place in the freezer. Stir once every 15 minutes!