If you’re looking for an excuse to use your latest kitchen accessories, then making your own ice cream should be at the top of the list.
Our recipe adapted from David Lebovitz is low in fat, and features delicious shavings of calming lavender on a bed of homemade cocoa whipped to perfection. For best results, chill the ice cream overnight and it will be ready the next morning!
2 cups half and half
3 tbsp cocoa powder
5 ounces bittersweet chocolate
1 pinch of salt
1 cup whole milk
3/4 cup sugar
5 large egg yolks
1/2 tsp vanilla
2 tsp lavender buds
- Heat the half and half in a saucepan over medium heat. Once it starts to simmer, add the lavender buds, then remove and let it steep for an extra 15-20 minutes.
- Chop the bittersweet chocolate and set aside.
- Strain the lavender from the first mixture, and heat again in the saucepan over medium heat. Just as it begins to simmer, add the bittersweet chocolate and cocoa powder. Cook until the mixture is smooth, then set aside.
- In a different saucepan, heat the whole milk. While it’s simmering, whisk the egg yolks in a medium sized bowl, and add 3/4 of the sugar.
- Just before the milk begins to simmer, temper the milk into the egg mixture. Slowly transfer the rest of the mixture with the milk. Whisk until the cream begins to thicken.
- Strain into a bowl, then combine the half and half, chocolate mixture, and vanilla together. Let it cool down to room temperature, and refrigerate overnight.
- The next morning, serve it right away with some lavender topping – yum!
Image and Recipe via The Wholesome Pursuit (adapted from David Lebovitz)