Fresh Mint Ice Cream with Lavender Recipe kattyeyes – a delicious recipe with mint, fresh lavender, milk, heavy cream, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat.
2
Bring to a simmer.
3
Remove from heat, cover and let steep for 25-30 minutes.
4
Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.
5
Using a fine-mesh sieve, strain milk mixture into separate bowl.
6
Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.
7
Return combined mixture to saucepan and cook over medium heat until the mixture begins to thicken.
8
You can use a thermometer to confirm the temperature has reached 170 degrees Fahrenheit.
9
Strain into a clean bowl and cool over an ice water bath.
10
Chill in the refrigerator at least 4 hours or overnight.
11
Process according to your ice cream machines instructions.
674
kcal
Calories
47
g
Fat
42
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup fresh mint leaves, 2 tablespoons fresh lavender (or 1 tablespoon dried lavender), 1 1/2 cups milk (I used 1 % Simply Smart), 1 1/2 cups heavy cream, and more.
Yes, Fresh Mint Ice Cream with Lavender Recipe kattyeyes falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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