Something lavender was going to make an appearance this summer in one form or another. This time around I chose ice cream. You must have seen lavender in bakes like cupcakes and pies. So I thought why not make a simple ice cream combining it with honey as a sweetner and making it a good option for all the weight watchers or diabetic people out there.
This can be made completely vegan by replacing milk and cream with coconut cream and coconut milk or almond milk. I used fresh cream and regular milk (As coconut cream and milk was not available with me)
INGREDIENTS
1/2 cup milk
1/2 cup cream
1 tablespoon corn starch
1 tablespoon dried edible lavender
1/8 cup honey
METHOD
Mix corn starch in 2-3 tablespoons of milk in a cup.
Mix milk and cream in a pan and keep it on medium flame.
Add the corn starch mixture, honey and lavender to the milk mixture and cook by stirring continuously.
When the mixture looks cooked and thickened, switch of the flame cover the pan with a lid and let it sit for at Least 30 minutes.
Milk will absorb all the flavours from the lavender in this time.
Strain the mixture and discard the lavender leaves.
Cool the ice cream mixture and freeze for 2 hours in an airtight container.
After 2 hours blend this in a mixer jar and again store in an airtight container for 4 hours or overnight. This step makes sure there are no ice cristles in the ice cream and gives a smooth outcome.
People who have an ice cream maker can skip the above step and make in the machine itself according to the instructions.
Guilt free and easy to prepare sugar free ice cream is ready to be enjoy.
Thank you for visiting 😊
No comments:
Post a Comment