Sensational Lavender Rosemary Lemon Ice Cream Recipe

Today’s Unique Dessert: Lavender Rosemary Lemon Ice Cream

I’m excited to share a special dessert recipe today that was inspired by the fragrant herbs growing in my garden. This lavender rosemary lemon ice cream is a delightful combination of floral, herby, and citrusy flavors that are perfect for a light and refreshing treat on a warm day.

To make this unique ice cream, you will need the following ingredients:

• fresh lavender flowers (10g)
• fresh rosemary (5g)
• lemon zest (from 1 lemon)
• milk (500ml)
• heavy cream (250ml)
• sugar (150g)
• egg yolks (4)

For this recipe, you will need the following kitchen tools:

• saucepan
• whisk
• fine mesh strainer
• mixing bowl
• ice cream maker

Begin by gently heating the milk, cream, lavender flowers, rosemary, and lemon zest in a saucepan over medium heat. Allow the mixture to simmer for 10-15 minutes to infuse the flavors of the herbs and citrus into the liquid. Remove the saucepan from the heat and let it cool slightly.

In a mixing bowl, whisk together the sugar and egg yolks until they are well combined. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon.

Strain the mixture through a fine mesh strainer to remove the lavender flowers, rosemary, and any bits of cooked egg. Chill the mixture in the refrigerator for at least 4 hours or overnight to allow the flavors to meld together.

Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for another 2-3 hours until firm.

The approximate total weight of the cooked dish is 1000g, with 6 servings at approximately 167g per serving. Each serving of this lavender rosemary lemon ice cream contains around 250 calories.

One clever tip for this recipe is to serve the ice cream with a drizzle of honey and a sprinkle of chopped pistachios for added flavor and texture.

I hope you enjoy making and savoring this unique lavender rosemary lemon ice cream as much as I do. Feel free to experiment with different herb or citrus combinations to create your own delicious variations!