Lavender Ice Cream
Adding double cream makes this classic ice cream extra rich and creamy.
Ingredients
- 750 ml crème anglaise (warm, infused with 10 sprigs of lavender)
- 100 ml double cream
Overview
A delicate and fragrant ice cream infused with the gentle floral notes of culinary lavender, creating a sophisticated frozen dessert that evokes summer gardens and elegance. This refined ice cream deserves serving on its own or alongside light fruit desserts where its subtle perfume won't compete with other flavors.
Method
- Pour the crème anglaise into a bowl, set over ice to hasten the cooling, stirring from time to time to prevent a skin from forming.
- Once cold, remove the lavender and discard.
- Stir the cream into the crème anglaise.
- Pour the mixture into an ice-cream maker and churn for about 20 minutes, until the ice cream is firm but still creamy.
- Transfer the ice cream to a chilled freezer-proof container for ½ hour before serving.
Notes
- Only use culinary lavender from suppliers catering to food preparation; ornamental lavender can be treated with pesticides and is not for consumption
- The lavender should infuse the warm crème anglaise for 3-5 minutes only; prolonged infusion can create a soapy flavor rather than delicate floral notes
- Remove the lavender before churning by straining through a fine sieve; any remaining flower pieces will damage the ice cream machine or create an unpleasant texture
- If the lavender flavor seems too subtle after churning, a few drops of lavender essential oil for culinary use can be whisked in to adjust intensity
Serving
Serve as an elegant standalone dessert in a chilled glass or coup, garnished with a single fresh lavender sprig if available. This ice cream pairs beautifully with light meringues, shortbread cookies, and delicate fruit compotes, particularly strawberry or raspberry. Avoid serving with other heavily-flavored desserts.
Storage
Keep the ice cream in an airtight freezer container for up to two weeks, though best texture and flavor are achieved within the first week. Cover the surface with plastic wrap before sealing the container to prevent ice crystals. If rock-hard from freezing, soften for 10-15 minutes at room temperature before scooping.
More like this
Cinnamon Ice Cream
A warm and aromatic ice cream infused with the sweet spice of cinnamon, creating a sophisticated frozen dessert with a distinctive flavor that bridges the gap between elegant and comforting. The exotic spice complemented by rich cream makes this an excellent accompaniment to apple desserts, pumpkin dishes, and warm spiced cakes.
Fig and Honey Panna Cotta
An elegant pannacotta infused with vanilla and sweetened with honey rather than sugar, studded with fresh fig slices visible through the creamy custard in its serving vessel. This refined Italian dessert celebrates the delicate tartness of figs paired with the subtle, complex sweetness of honey rather than refined sugar.
Mascarpone with Dates and Candied Peel
An elegant and simple Italian dessert of candied fruit and dates folded into luxurious mascarpone cream, shaped into a quenelle and served with crème anglaise and candied fruit garnish. This sophisticated yet straightforward dessert celebrates the natural sweetness of dates and the richness of mascarpone without unnecessary complication.
Panna Cotta
Powdered gelatin blooms in cold milk 5 minutes. Double cream, the remaining milk, sugar and a vanilla pod (split and scraped) heat gently to just under a simmer, never to a boil. Off heat, the bloomed gelatin stirs in until dissolved. The mixture strains through a sieve into 6 small ramekins or dariole moulds. Refrigerated for 4-6 hours (ideally overnight) until set. To serve: briefly dip each mould in hot water; invert onto a plate; spoon over the berry compote.