Lemon Lavender Ice Cream
A delightful dessert that combines the bright zest of lemon with the floral notes of lavender, perfect for warm days or special occasions.
Ingredients
Ice Cream Base
- 1 can 14 oz / 414 ml sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon lavender extract paste
- 1 tablespoon lemon extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream Whipped until stiff peaks form
Instructions
Preparation
- In a medium bowl, combine the sweetened condensed milk, vanilla, lavender paste, lemon extract, and half-and-half. Whisk until the mixture is fully smooth.
- In a separate bowl, beat the heavy cream until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the milk mixture into the whipped cream until you have a smooth, even ice cream base.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, then spread it out evenly.
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
- Swirl in lemon curd before freezing for a stronger lemon flavor, if desired.
Notes
Serve in chilled bowls with decorations like a twist of lemon zest or sprig of fresh lavender. Great paired with lemon cake or fresh berry compote.