Homemade Lavender Ice Cream
I love levender ice cream, or lavender anything for that matter! I recently came across a very easy home made ice cream recipe that does not require an ice cream machine. I used culinary lavender as my choice of flavor for this recipe, but feel free to tweak it by adding you favorite ingredients!
I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.
1 1/2 cups of whole milk
1/2 cup of half and half
1 cup honey
2 tablespoon culinary lavender
about 4-5 cups of ice
You will also need:
1 quart sized plastic zip lock bag
1 gallon sized plastic zip lock plastic bag
In a medium sauce pan, combine the milk, half and half, honey, and lavendar. On medium heat, stir ocassionally until steamy and all of the honey has disolved.
Using a fine-mesh sieve, strain the lavender cream and discard the solids. Let chill in the fridge for an hour.
After chilled, pour the lavender cream into a quart sized zip lock back and seal tightly. With the gallon size zip lock bag, add about 1 cup of ice and cover with rock salt (the reaction between the salt and the ice is what helps chill the ice cream). Place the bag with the lavender cream inside the gallon zip lock bag and continue to add ice and salt to all sides until the center bag is covered completly. Securly tighten the galloon sized zip lock bag and wrap a kitchen towel around it. Shake the bag with ice and liquid ice cream gently and continously for 5 minutes until ice cream consistency is reached.
Scoop your freshly made home made ice cream into a serving dish and add your favorite ice cream toppings. I used GoodieKrunch Flax Seed Yummy Coconut Snack with my ice cream. Enjoy!