by Ana Klizs
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Inspired by my three ingredient ice cream recipe Johannes and I made with Today’s Parent Magazine, and my friends at Crown Flora’s dried lavender from Provence, I thought maybe mixing the two would be yummy.
I decided to boil the lavender into a concentrated liquid and mix it along with a couple of springs of lavender into the ice cream mixture. To add a little extra flavour I also grated a little bit of lemon rind, and used 10 thawed wild blueberries to give the ice cream colour. I am not exaggerating when I say the combination was to die for! You guys HAVE to make this ice cream. Its quick and easy but so tasty. It will blow your family or guests away.
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Lavender Ice Cream
Ingredients
1 cup 35% whipping cream
1/2 small can of condensed milk
6 tbps lavender water (to get it I brought 1/4 cup of water with 12 springs of dried lavender to a boil, turned off the heat and set aside for 15min) add more to taste
1 tbsp dried lavender flowers crumbled with your fingers (ground with mortar and pestle would work also)
1 tbsp lemon rind
juice of 10 thawed wild blueberries (previously frozen) – for color only
Directions
1. Whip the whipping cream until soft peaks form with a hand or stand mixer on medium/high.
2. Mix in condensed milk until just incorporated.
3. Add in the lavender flowers, lavender water and lemon rind.
4. Mix well.
5. Pour into a resealable container.
6. Add in the blueberry juice and swirl around with a spoon.
7. Seal and freeze at least 6 hours, I prefer overnight.
8. Serve and enjoy!
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