Honey Lavender Goat Milk Ice Cream – a delicious recipe with Milk, Dried Lavender Flowers, Egg Yolks, Honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour goat milk into a sauce pan.
2
Crush lavender with a mortar and pestle or grind just barely in a food processor. If you have more intact lavender buds, when you take a bite of your finished ice cream, you'll be biting into them, thus resulting in a very strong lavender flavor. I like a good mix of whole buds and ground ones.
3
Beat egg yolks in a large bowl until they are smooth and lemon colored.
4
Add lavender into the goat milk in your sauce pan and bring it barely to a simmer so the milk is hot, then remove from heat. You can leave the flowers in or strain them out. I leave mine in.
5
Pour the honey into the milk in a steady stream while whisking. When it is all mixed in, add a little of the milk mixture into the eggs, whisking constantly to temper them. Add the rest of the milk and honey mixture into your eggs.
6
Cover with plastic wrap and chill in your fridge for a few hours until cold or overnight.
7
When well chilled, pour it into your ice cream maker and process for about 30-40 minutes. This should make about a quart.
346
kcal
Calories
16
g
Fat
35
g
Carbs
19
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 4 ingredients. The key ingredients include: 3 cups Goat Milk (you Can Use Light Goat Milk, It Just Won't Be As Creamy. It Makes It More Like Snow Ice Cream In Consistency), 1/2 Tablespoons Dried Lavender Flowers, 4 whole Egg Yolks, 1/2 cups Honey.
Yes, Honey Lavender Goat Milk Ice Cream 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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