Lavender Vanilla Latte Ice Cream.
Lavender coffee ice cream is how we’re getting our caffeine jolt today!
I’ve actually made BOTH before, which is slightly embarrassing, although I’ve never made them together. Combined. In one quart. One, delicious mixture.
If you’ve been following me for the last few years, then you know that I am completely in love with lavender iced lattes. I have a recipe for a lavender vanilla iced latte in The Pretty Dish. It is AMAZING.
And this is so crazy, because I don’t love floral flavors or anything. But there is something about this combination that makes my palate sing. And I freaking adore it.
You may also remember my struggle with coffee back in the day – I didn’t like it but I WANTED to like it. It felt cool and chic and hipster all at once. I wanted to participate in the ritual and be able to “go get coffee” with friends that didn’t result in my ordering a huge frappuccino or something. You know?
What I always told you was that even though I didn’t love coffee, I LOVED coffee ice cream. It was a major nostalgia thing for me.
Still is, I guess.
My grandparents always had coffee ice cream in their freezer and for some crazy reason, I liked it. Maybe it was because the smell of coffee was comforting since my parents made it every morning.
Something about that sugar and coffee together in ice cream form just gets me. Totally delish.
I’m always on the hunt for a really good coffee ice cream. I’ve made this one before – a vietnamese iced coffee ice cream that is loaded with spices and the perfect consistency of creamy and rich. It is unreal.
It’s so good that I took that recipe and added culinary lavender, subtracted a few things (like cinnamon) and made it come together so it tastes like HEAVEN.
Pure heaven. That is what it in this cone.
Also! I have culinary lavender in my herb garden, but if you just want to purchase some, obviously make sure it is culinary grade and not treated with chemicals. When I’m working on recipe projects and testing recipes multiple times, I just buy a big bag from amazon.
It’s safe to say that this barely lasted a week in our freezer. Eddie wouldn’t touch it (coffee loather that he is) but I couldn’t stay away. And I practically forced fed everyone a scoop that walked in my door. Even the kids loved the flavor!
So now it’s acceptable for breakfast.
Lavender Coffee Ice Cream
- 2 1/2 cups heavy cream
- 2 tablespoons instant espresso powder
- 1 ½ tablespoons dried culinary lavender
- 1 tablespoon whole cardamom pods, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 (14-ounccan sweetened condensed milk
- 5 large egg yolks
- 1 tablespoon vanilla bean paste
- Combine the cream, espresso powder, lavender, cardamom pods, salt and cinnamon in a saucepan over medium heat. Bring the mixture to a boil, stirring once, then turn off the heat and let the flavors steep into the cream. After 20 minutes, strain the cream through a very fine mesh sieve to remove all the grinds. Pour the mixture into another saucepan (or the same one, cleaned of grindand heat over medium heat.
- While the cream is heating, whisk together the condensed milk, egg yolks and vanilla paste in large bowl. Very slowly and gradually whisk in the heated cream (starting with just a few dropuntil combined, whisking well to mix. Press a piece of plastic wrap over the bowl, pressing down against the cream. Refrigerate for at least 4 hours or even overnight.
- Once the custard is cold, add it to your ice cream maker and churn according to the directions. I used my kitchenaid mixer and churn for 20 to 25 minutes. Pour the ice cream into a freezer safe container and freeze for at least 6 hours. Enjoy as you wish!
Also good with chocolate. Shocker!