On the french fields murmurs the lavender soft on the rhythm of the wind. You get an immediate feeling of summer and this recipe for lavender ice cream certainly fits in.
My lavender is almost dried this year and then I'm always looking to see if I can still use it in any other way than as a garden decoration. Part of my lavender I'm going to air-dry and I will put them into bags that I add to the linen closets. Delicious smells comes free and my clothes got a lavender flavor all year. Or I make bath bombs with it, which I use in my bath.
I also put some lavender in a jar and fill it with sugar. That way I get lavender sugar, which is very tasty in homemade cake or sprinkled on the topping of a cupcake. On my blog you can also find delicious recipes using lavender as apple jelly with lavender, lavender cupcakes and lavender lemonade. And this time, I also used it to make this delicious lavender ice cream.
- Dried lavender can taste bitter, use fresh lavender in this recipe.
- if you can get some fresh lavender, it is important to use unsprayed, biological lavender.
- To add an extra lavender flavor, put one lavender flower in 100 grams off sugar and mix everything well for at least 8 hours. The lavender will flavor the sugar.
- you want a very light cream, mix everything well for 3 minutes.
- you want an extra creamy ice, you use mascarpone. You do not want lumps mascarpone and therefore heat everything.
Lavender ice cream
This recipe is:
- 3 tablespoons lavender fresh
- 220 mL milk whole
- 250 grams mascarpone
- 1 teaspoon vanilla extract
- 100 grams sugar
- 2 tablespoons white wine dry
- In a saucepan, combine the lavender flowers, milk, mascarpone, vanilla extract and sugar.
- Bring slowly to the boil while stirring.
- When the sugar and mascarpone are solved turn the heat of.
- Let it stand for 15 minutes and strain so you get an ice cream base.
- Add the wine and let it cool in the refrigerator for at least 1 hour.
- Beat with a mixer for about 3 minutes.
- Pour into a freezer bag and place in the freezer.
- Stir every half hour with a fork (until the ice is frozen).