Dairy Free Honey Lavender Ice Cream

28 Sep

dairy free honey lavendar ice cream

Recipe from Martha Stewart

  • ½ cup (125 mL) honey
  • 8 grams (1/4 cup) dried lavender, divided
  • 1½ cups (375 mL) coconut milk
  • 50 grams (1/4 cup) sugar
  • 1½ cups dairy free, coffee creamer, unflavored (I used Silk creamer)
  • pinch of salt
  • 5 egg yolks

  1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.dairy free honey lavender ice cream
  2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
  3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time.dairy free honey lavender ice cream
  5. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.
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