Ice cream. Flowers. Fruit. Does it get any better?
I've been wanting to make my own ice cream for awhile. The problem is, the equipment you need to make it can be a little pricey. So imagine my excitement when I found a very good quality ice cream churner at a thrift store for $15! I was actually shopping for props with a friend of mine, and came upon the glorious Hamilton Beach Ice Cream and Frozen Yogurt Maker while I was looking for a phone with a cord (found that too by the way). I was so excited I could barely talk about anything else.
Immediately I began dreaming of the flavor possibilities. I'm still perfecting my cheeseburger ice cream recipe, but in the meantime I decided to make a lemon lavender version.
I found a base recipe online that can be easily modified to make whatever flavor you want. To incorporate the lavender (which I bought off amazon) I added it in with the milk and sugar I was boiling, then filtered out the leaves. I was lucky enough to get a beautiful lumpy homegrown lemon from a friend and I zested that into the sugar that I was using. I also used the juice of that lemon in the custard when I was ready to chill it.
Making ice cream is a little time consuming. You have to place your bowl in the freezer at least 24 hours before you want to make the ice cream. Then you have to make the custard a day in advance as well, because it needs to chill in the fridge overnight. After all that waiting you put the custard into the churner, and then it stirs it all up for about 60-90 minutes. So basically what I'm saying is if you want ice cream this weekend just start preparing right now.
I'm so happy with how my first ice cream turned out. I love the taste of lavender, but some find the flavor a little soapy. I think the tartness of the lemon balances it out, making a delicious delicate summer flavor. I'd love to share this ice cream with my friends, but unfortunately I ate all it all. My body is a temple. A temple filled with creamy, smooth homemade ice cream.
I've got some ideas for new flavors, but I'd love to hear more. Leave a comment down below with your suggestions!
Recipe adapted from The New York Times