No one in the family refuses ice cream. They love throwing out ideas on which flavor to make next. Our son Jake is the ice cream master, he is the one with the recipe in his head; I just offer a little technical assistance. Thewas one of the best things I ever bought. In fact I would have to say that it has made dessert time into another family time. There is another, more practical reason to make your own ice cream; you can control the ingredients! I find most of the commercially available ice creams have too much air and a lot of ingredients designed to extend shelf life. I guarantee that the longer the shelf life the better the odds that you are not eating fresh ice cream, or any product for that matter. Today we made lavender flavored chocolate chip ice cream; I am pretty sure they were all out of that flavor when I went to the store…
Lavender ice cream? Yes, it is absolutely heavenly. The kids sneered when I said we were going to make lavender ice cream. You should have seen their faces when they tasted it. Daughter #2 was so impressed she said something about it on her Facebook status. She hardly ever uses Facebook. Lavender syrup is available in high end supermarkets or you could substitute lavender honey, which may be easier to come by. The recipe is a basic ice cream recipe that was included in the manual included with the.
This ice cream maker is superb. It’s economical and extremely easy to use. The ice cream is always wonderful with a texture that is rich and creamy, much better than brand name ice cream including the more expensive ones. I highly recommend the. You can control what is in your ice cream, whether you use organic milk and cream, whole milk, or lower fat milk, flavoring, fruit, chocolate chips, or even yogurt. There are also recipes for sorbets, sherbets, slushies, frozen yogurt, and frozen drinks in the instruction and recipe booklet.
makes 10- ½ cup servings
- 1 cup whole milk (any other fat content will do)
- ½ cup sugar
- 2 Tbsp lavender syrup
- 2 tsp vanilla bean paste
- 2 cups heavy cream
- 1 Tbsp lavender leaves (if you do not have any or cannot find them, skip this step)
- ¾ cup semi-sweet chocolate chips
Pour the milk into a bowl, add the sugar and whisk until the sugar is dissolved. Stir in the lavender syrup and vanilla bean paste. Bring to a boil ½ cup of the cream and the lavender leaves in a sauce pot over medium heat. Turn off the heat and let the leaves steep for 5 minutes. Strain the leaves from the cream and add to the milk mixture along with the remaining 1½ cups of cream. Stir to combine. Pour the mixture into the ice cream maker and turn it on. Run the ice cream maker for approximately 30 minutes adding the chocolate chips the last five minutes. You can tell when to add the chips when the ice cream is forming on the top of the mixing bar. See picture above.