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.
Servings: 10 scoops
Equipment
Ingredients
- 2 cups heavy cream
- 2 tablespoons dried culinary lavender buds
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- ⅛ 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 cooled 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.
Video
Notes
Prevent a skin from forming: When covering the hot cream to steep, press plastic wrap directly onto the surface of the cream.
Chill the infused cream fully: Warm or even slightly tepid cream won’t whip to stiff peaks. Make sure it’s completely cold before whipping.
Skip ultra-pasteurized cream: It won’t whip properly and will affect the final texture.
Avoid organic cream: It doesn’t whip well after a heat infusion. Use regular (non-organic) heavy cream for the best results.
Speed up cooling: Place the bowl of hot cream over a larger bowl filled with ice and stir until chilled.
Choose your vanilla: Vanilla bean paste adds deeper flavor and those pretty flecks, but vanilla extract works just fine too.
Lighten before folding: Mix a third of the whipped cream into the condensed milk first to loosen it. Then gently fold in the rest without deflating.
Prevent ice crystals: Once transferred to a container, press plastic wrap or parchment directly onto the surface before freezing.
Scoopable straight from the freezer: Thanks to the sweetened condensed milk, this ice cream stays creamy and soft, even when fully frozen.
Nutrition
Serving: 1 serving | Calories: 337kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 106mg | Sugar: 31g
