Little indicates the coming of summer in the UK more than the arrival of local strawberries. Don’t ask me how that works, since it seems like summer is actually non-existent on this mass of land, but I’ll take what I can get.
If you’ve never eaten lavender, it tastes nearly exactly as it smells – like peppery minted pine with a woody undertone. As bold a spice as it may seem, lavender is not at all overpowering if used in small quantities. Its addition in this dairy free ice cream recipe imparts a floral kick to take the dessert up a notch. Give it a try, and if you like it then you can also check out my recipe for lavender lemonade.
Strawberry Lavender Ice Cream
- Heat the soy milk in a small saucepan to medium heat. Stir in the lavender flowers, remove the pan from the heat, cover, and leave to cool for an hour. Sieve the flowers, pressing out any excess liquid, and refrigerate the lavender infused milk until cold.
- Once the milk has cooled, add it to a blender or food processor and, while running, slowly pour in the oil until the milk thickens to a consistency of single cream. You can also use a stick blender to achieve the same effect.
- Blend the remaining ingredients into the cream, and refrigerate for an hour or so, until the liquid thickens a little bit and is chilled.
- Pour the the mixture in your ice cream machine and process according to the manufacturer’s instructions. You may need to make multiple batches.