Yield: 10 scoops
No-Churn Vanilla-Lavender Ice Cream
This vanilla-lavender ice cream is infused with the fresh floral essence of lavender. The recipe uses an easy no-churn method to make a creamy, rich, and luscious ice cream.
Prep Time
10 minutes
Cook Time
2 minutes
Total Time
12 minutes
Ingredients
- 2 cups heavy cream
- 2 tablespoons culinary lavender buds
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/8 teaspoon salt
Instructions
- Combine half of the cream and the lavender buds in a saucepan. Bring to a simmer then remove from the heat. Pour into a bowl, then cover it with plastic wrap and place in the refrigerator for 30 to 40 minutes. Make sure it is cold before moving on to the next step. If it is not chilled all the way then sit the bowl of cream over a larger bowl of ice chips and stir it until it is nice and cold.
- Pour the chilled cream and lavender mixture through a fine-mesh sieve into a mixing bowl. Discard the lavender buds.
- Add the remaining 1 cup of cold cream to the lavender-infused cream. Whisk on high speed with an electric mixer until you have stiff peaks.
- Combine the condensed milk, vanilla and salt in a bowl.
- Use a wide rubber spatula to fold 1/3 of the whipped cream into the evaporated milk mixture. This will lighten the condensed milk and let you fold in the rest of the whipped cream without deflating too much air.
- Gently fold in the rest of the whipped cream until it is well combined.
- Pour the mixture into a 9 by 5-inch loaf pan. Cover with plastic wrap and freeze for at least 5 hours.
Notes
- When you cover the hot cream with plastic wrap, make sure the plastic wrap is touching the surface of the cream. This will prevent a skin from forming on the cream.
- Make sure the lavender-infused cream is completely chilled before you whip it to stiff peaks. Hot or warm cream will not whip.
- Do not use ultra-pasteurized cream as it will not whip into stiff peaks.
- Do not use organic cream. If you read the comments in the post, you will find a couple of readers could not get organic cream to whip after they did a heat infusion. I tried it myself and for some reason, organic cream would not whip well after a heat infusion. Regular, non-organic, heavy cream works very well with this process.
- To cool the lavender-infused cream more quickly, you can set it over a larger bowl with ice and stir until it is cold.
- We used vanilla bean paste which gave the ice cream a scattering of vanilla bean seeds throughout the ice cream but you can substitute vanilla extract.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 106mgCarbohydrates: 31gFiber: 0gSugar: 31gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.