Lemon Lavender Ice Cream (Gelato)
4 servings
120 minutes
Lemon-lavender ice cream is a refined Italian dessert that transports us to the sunny hills of Tuscany. This unusual gelato combines a creamy texture with an aromatic composition. Lavender offers delicate floral notes, while lemon adds a pleasant tartness, creating a refreshing balance.
1
Using a sharp knife, cut the zest from the lemons and place it in a pot. Add milk, lavender, and honey. Bring to a boil over medium heat, cover, and remove from heat. Let it sit for 15 minutes, then strain.
- Lemon: 4 pieces
- Milk: 2 glasss
- Dried lavender flowers: 4 tablespoons
- Honey: 3 tablespoons
2
Using a mixer, beat the yolks with sugar in a bowl for about 5 minutes.
- Egg yolk: 5 piece
- Sugar: 0.3 glass
3
Return the milk to the heat and bring to a gentle boil, stirring.
- Milk: 2 glasss
4
Slowly, while constantly whisking, add a cup of warm milk to the yolks, then pour everything into a pot with milk, stirring constantly. Use low heat and cook, stirring, until the mixture thickens slightly.
- Milk: 2 glasss
5
Remove from heat and add cream. Strain through a sieve into a bowl and cool in the refrigerator for 1 hour. Then freeze in an ice cream maker or pour into a container and place in the freezer until set, stirring occasionally.
- Double cream 40% fat: 1 glass
