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Lavender Icecream


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Ingredients

6 portion(s)

Lavender Icecream

  • 4-8 stalks English Lavender, Washed
  • 400 g cream
  • 0.5 tsp lemon zest, grated
  • 100 g white sugar
  • 4 egg yolks, See alternative below
  • 200 g coconut cream
  • 6
    6h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Method
  1. 1. Chill a metal container in freezer. *Tip: I use a bread tin
    2. Place lavender, cream, sugar and lemon zest into bowl. 10mins, 100 degrees, reverse spd 1, NO measuring cup
    3. Strain mixutre through a sieve to remove lavender and return liquid to bowl.
    4. Add EITHER egg yolks OR coconut cream. Mix 8mins, 100 degrees, reverse spd 1, NO measuring cup.
    5. Pour into chilled tin and leave to cool. Once cool place in freezer for 2 hours. Clean and dry bowl.
    6. Add whisk to bowl. Return mixture to bowl and whisk 40 seconds, spd 4.
    7. Pour back into tin and freeze for another 2hrs.
    8. Repeat Step 6 twice more then pour into a freezable container, cover and freeze until firm.
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Tip

If the idea of raw egg puts you off replace with coconut cream.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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