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Mascarpone Lavender Ice Cream Recipe
Here's my creamy lavender ice cream recipe with mascarpone and honey... My most favorite homemade ice cream recipe that I have ever made!
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 2 people
Calories per serving 397 kcal
Ingredients
- ½ cup whole milk (120 ml)
- 6 sprigs fresh lavender
- 5,5 oz mascarpone (155 g)
- 3 tbsp honey
Instructions
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To start this lavender ice cream recipe, pick a tablespoon full of the nicest purple lavender flowers off the fresh sprigs. Keep the flowers aside until needed later on. Cut the remaining green sprigs up into smaller bits. Crush them a little under the blade of you knife so that they will release more flavor. Add the sprigs to a large saucepan and pour in the milk.
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Place the pan over medium-low heat and heat the milk until it is simmering and warmed through but not boiling. Then add the mascarpone and the honey.
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Stir and let the mascarpone and the honey melt and dissolve in the warm milk. Turn the heat as low as you can and let the milk and lavender infuse for 10 minutes. Then take the pan off the heat and strain the milk through a fine sieve over another saucepan.
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Place the milk back over low heat and add the fresh purple lavender flowers you put aside. Then taste the milk and add extra honey (or sugar) if you want it to be sweeter. Take the pan off the heat and let the milk cool down fully at room temperature. Then place it in the fridge for at least an hour until it is ice cold. Depending on your device, follow the specific instructions to turn the mascarpone mixture into ice cream.
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Once that is done, scoop the freshly made lavender ice cream recipe into bowls. Sprinkle with extra lavender flowers and serve immediately.
