Strawberry Lavender Ice Cream with Candied Lavender

 Strawberry Lavender Ice Cream with Candied Lavender

 4-6 Servings | 10-minute Prep Time | 20-minute Cook Time | Overnight Rest Time

Ingredients

For the Strawberry Lavender Ice Cream: 

1 lb. Fresh Strawberries, greens removed and berries cut in half

½ c. Cane Sugar 

3 Tbsp. Filtered Water 

1 Tbsp. Fresh Lemon Juice 

1 bunch Fresh Culinary Lavender Sprigs 

1 c. Heavy Whipping Cream

1 c. Sweetened Condensed Milk

For the Candied Lavender: 

4-6 Fresh Culinary Lavender Sprigs

1 Egg White

1 tsp. Filtered Water

¼ c. Granulated Sugar

Instructions 

For Strawberry Lavender Ice Cream: 

In a small saucepan over medium heat, add strawberries, ½ cup cane sugar, and lemon juice. 

Once the strawberries begin to warm and the sugar starts to melt, use a potato masher to smash the berries. Add the filtered water and the lavender sprigs. Let mixture come to boil, then drop the heat to a low simmer, and allow the liquid to reduce by half, 10-15 minutes. 

Remove from heat. Remove lavender sprigs and strain strawberry seeds. 

Let mixture cool completely in the refrigerator. 

For the ice cream base, blend heavy cream in a large bowl using a hand mixer until moderately stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Add the cooled strawberry mixture to the ice cream base and mix on low with the hand mixer until well incorporated. 

Pour mixture into a freezer-safe, air-tight container.

Cover and freeze overnight. 

For the Candied Lavender:

Make an egg wash using the egg white and filtered water.

Using a pastry brush, brush each lavender sprig with the egg wash on all sides.

Press all sides of each lavender sprig into the granulated sugar to coat well.

Place each sugar-coated sprig onto a wire rack and allow to air-dry overnight.

Top each serving of the strawberry lavender ice cream with a candied lavender sprig and enjoy.