I’ve talked about my absolutely favorite lavender hot chocolate from Maman in New York City so it was only a matter of time before I adapted the flavors into an ice cream flavor: lavender chocolate ice cream!
I’ve always joked that lavender has calming properties and while I can’t prove that this lavender chocolate ice cream will help me sleep but it does help curb my chocolate cravings! And I have A LOT of chocolate cravings. Okay, real question: what do people who don’t like chocolate crave? If you’re one of these mythical people, help me understand your people!
This past weekend was an action (and wedding) packed weekend but I was so excited to be back on the East coast to celebrate so many of my favorite people. We didn’t have any weddings in 2017 besides our own so I feel like we need to prep for wedding season. In the span of 36 hours Colin and I took two planes, 1 train, countless ubers and made it to a bridal shower and an engagement party. In two different cities. In case I had forgotten that weddings are a marathon, not a sprint, this was a good reminder. Of course now I’m home chowing down on lavender chocolate ice cream and counting down the days until I the bachelorette parties and the actual weddings. Also warmer weather.
I used my favorite chocolate ice cream recipe base and it came out just as creamy and decadent as it looks. That’s not me bragging, that’s just the facts. Hard to argue with those.
If you’re wondering whether you’ll like lavender, keep in mind that it can be a pretty powerful floral flavor. Do you like floral tea? Or other lavender foods? If you’re reading this and thinking: heck yeah, then you should probably go make this asap.
- 2 tablespoons of dried cooking lavender
- 2 cups heavy cream
- 1 cup milk
- 4 egg yolks
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Add lavender to heavy cream in a medium bowl. Cover and refrigerate for at least six hours. When ready to make the ice cream, remove the lavender from the heavy cream.
- Combine the heavy cream and milk in a saucepan over medium heat. In a medium bowl, whisk together the egg yolks, sugar and cocoa powder. When the cream mixture starts to simmer, temper into the egg mixture. Return to the stove over medium-low heat until it reaches 160 degrees. Whisk constantly - no one wants scrambled egg ice cream. Remove from heat and mix in vanilla extract and salt.
- Transfer custard to a large bowl and refrigerate until completely cool (8 hours or overnight). Churn according to manufacturer’s instructions. If you are mixing something into the ice cream, do so in the last few minutes of the churn.