Strawberry lavender ice cream (creamy version)
The oil, while it may seem excessive, is what makes this strawberry lavender ice cream have a creamy and smooth mouthfeel. And remember, ice cream is all about treating yourself, so feel free to give calorie counting the night off and just enjoy yourself.
Ingredients
- 200 millilitres unsweetened non dairy milk
- ½ tablespooon dried lavender
- 200 millilitres vegetable oil
- 400 grams strawberries hulled
- 80 grams sugar ¼ cup + 2 tablespoons
- 1 tablespoon lemon or lime juice
- 2 teaspoons liquid glucose optional but improves texture
- A couple pinches salt
Instructions
- Heat the milk in a small saucepan to medium heat. Add 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 is cold, 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.