Description
Indulge in the delicate floral flavors of this Lavender Rose Ice Cream, a creamy and fragrant homemade treat. Infused with dried lavender and scented with rosewater, this ice cream is elegantly adorned with edible flowers and dried rose petals, perfect for a sophisticated summer dessert.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tablespoon dried culinary lavender
- 1 teaspoon rosewater (or to taste)
- A few drops of natural pink or purple food coloring (optional)
Garnish
- Crushed dried rose petals
- Edible flowers
- A sprinkle of lavender buds
Instructions
- Infuse the cream: In a medium saucepan, combine the heavy cream, whole milk, and dried lavender. Heat over medium heat just until it begins to simmer, then remove from heat. Cover and allow the mixture to steep for 15 to 20 minutes to infuse the floral flavor.
- Strain and reheat: Strain the infused cream through a fine-mesh sieve to remove the lavender buds. Return the cream to the saucepan and gently reheat it over low heat to prepare for tempering the eggs.
- Whisk egg yolks and sugar: In a mixing bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick, incorporating air for a creamy texture.
- Temper the eggs: Slowly pour a small amount of the warm cream into the egg yolk mixture while continuously whisking to raise the temperature without curdling. Gradually add the remaining cream, then transfer the entire mixture back to the saucepan.
- Cook the custard: Stir the custard constantly over low heat until it thickens enough to coat the back of a spoon, reaching a temperature of 170–175°F (77–80°C). Be careful not to let it boil or the eggs will curdle.
- Add rosewater: Remove the custard from heat and stir in the rosewater. Taste and adjust the amount according to your preference for floral intensity.
- Chill: Pour the custard into a clean bowl and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled.
- Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add a few drops of natural pink or purple food coloring now if desired for a subtle tint.
- Freeze and serve: Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours until firm. Before serving, garnish with crushed dried rose petals, edible flowers, and a light sprinkle of lavender buds for an elegant presentation.
Notes
- Use culinary-grade dried lavender to avoid any bitterness or impurities.
- Make sure to temper the eggs carefully to avoid scrambling.
- Adjust the rosewater quantity based on your preference; it can be quite potent.
- Natural food coloring is optional but enhances the visual appeal.
- For best texture, churn the ice cream when the custard is thoroughly chilled.
- Store the ice cream in an airtight container to prevent ice crystals formation.
