I’m still working out the kinks in my ice cream maker (I suspect I bought a slightly broken one, cause it doesn’t always freeze my ice cream), however, this one came out pretty well. The last ice cream I made was the David Lebovitz olive oil ice cream as this blogger recreates, however it came out more like a custard than ice cream and never hardened in the ice cream maker. I suspect it was just too many egg yolks. Anyway, I decided to tweak a recipe and use some greek yogurt in place of some of the cream and eggs, and it worked pretty well. It’s not as rich as full-fat ice cream, but it’s still pretty delicious. If you had freshly dried lavender instead of the syrup, you could put the lavender in the warmed milk mixture to steep for 1/2 an hour and then strain it out.
Lavender and Meyer Lemon Low-Fat Ice Cream
1 cup heavy cream (or half-and-half)
2 cups milk ( I use 1%)
3 egg yolks
1/4 cup sugar
3 tablespoons honey
3 tablespoons lavender syrup
Juice of 1 Meyer lemon
1 small plain greek yogurt
Heat the heavy cream, milk, and honey until warm but not boiling. Meanwhile, whisk the sugar and egg yolks together in a bowl. Add a cup of the warm cream to the eggs while whisking vigorously. Add the eggs back to the cream in the pan and continue to stir with a wooden spoon until thickened enough to coat the back of the spoon. Pour through a sieve into a bowl and chill overnight.
Mix in the lavender syrup, the lemon juice, and the yogurt (make sure they’re all cold, straight from the refrigerator). Freeze according to the ice cream maker instructions. Freeze for a couple hours in the freezer.
I served it with berries, and I actually thought it tasted a lot like the way I like my pinkberry….
