Flower ice-creams…

Uncategorized 1 Minute

Summer season – abundant botanical splendour, sweet-scented air wafts, colourful dancing flowers free in the breeze, rich green foliage. Embrace spirit of summer by infusing floral flavours into fresh home-made ice cream.

Vanilla Rose Ice Cream

Ingredients:

  • 2 cups organic half-and-half
  • 1 cup organic heavy cream
  • 1/2 cup organic sugar
  • 1 cup organic rose buds or petals
  • 1 tsp organic rose water
  • 1 organic vanilla bean – split, scraped

Method:

  1. Combine half-and-half, cream, sugar, scraped vanilla bean pulp, rose buds, vanilla bean pod in saucepan
  2. Place over medium heat, stir occasionally until mixture begins to simmer
  3. Remove mixture from heat, allow to cool for a few minutes
  4. Strain out rose buds, vanilla bean pod with a funnel or strainer
  5. Pour mixture into lidded container, refrigerate overnight to allow flavours 
  6. Whisk in rose water, pour mixture into ice cream maker to freeze 
  7. Once semi-solid, spoon mixture back into container, harden in freezer for 1 hour

Chocolate Lavender Ice Cream

Ingredients:

  • 2 cups organic half-and-half
  • 1 cup organic heavy cream
  • 1/2 cup organic sugar
  • 1 cup organic roasted cacao powder
  • 4 tsp organic lavender flowers
  • 2 tsp organic vanilla extract

Method:

  1. Combine half-and-half, cream, sugar, cacao, and lavender in saucepan
  2. Place over medium heat, stir occasionally until mixture begins to simmer
  3. Remove mixture from heat, allow to cool for few minutes
  4. Strain out lavender
  5. Whisk in vanilla extract, pour mixture into a lidded container
  6. Refrigerate overnight to allow the flavours 
  7. Pour mixture into ice cream maker, freeze 
  8. Once semi-solid, spoon mixture back into container, harden in freezer for 1 hour 

Camomile Honey Ice Cream

Ingredients:

  • 2 cups organic half-and-half
  • 1 cup organic heavy cream
  • 1/4 cup plus 2 tbsp local honey
  • 1/4 cup organic chamomile flowers
  • 2 tsp organic vanilla extract

Method:  

  1. Combine half-and-half, cream, honey, chamomile in a saucepan
  2. Place over medium heat, stir occasionally until mixture begins to simmer
  3. Remove mixture from heat, allow to cool for few minutes
  4. Strain out chamomile
  5. Whisk in vanilla extract, pour mixture in a lidded container
  6. Refrigerate overnight to allow flavours to develop
  7. Pour mixture into ice cream maker, freeze 
  8. Once semi-solid, spoon mixture back into container, harden in freezer for 1 hour 

Great for summer.

Published by Creatively Curious

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