Luscious Coconut Lemon Lavender Ice Cream

It’s hot outside and I can’t think of a better excuse to make up a scrumptious batch of coconut, lemon, lavender ice cream. And to make this even more tempting, the garden is bursting with lavender blooms, perfect for harvesting some of their deliciously fragrant florets.

The wonderful thing about growing lavender is not only the beauty it lends to the garden but also the many other uses, including whipping up amazing recipes.

This recipe for coconut, lemon, lavender ice cream is absent of dairy, which means if you are lactose intolerant, this is for you.

A couple of tips. Be sure to use eggs that are room temperature for easier blending for the custard or base. In addition be sure to cool the custard completely before adding to refrigerator to chill overnight. If you prefer dairy, this recipe also works well by substituting the coconut and almond milk with 3 1/2 cups cream and 1/2 cup half and half.

ingredients
3 1/2 cups coconut milk
1/2 almond milk
1 1/3 cups organic sugar
1 tablespoon vanilla extract
Juice of one lemon, strained
Fresh lavender florets on the stem
8 egg yolks, beaten

instructions
Add coconut and almond milk to a medium sauce pan and heat over medium flame until small bubbles begin to appear around the edges. Add sugar to milk and stir until blended. Separate eggs and beat egg yolks in a small bowl until the color of lemons. Add a small amount of heated milk to eggs, beating vigorously to avoid cooking the yolks. Add a little more milk to the egg mixture and repeat the beating process.
Incorporate egg mixture into remaining milk mixture, making sure to beat to avoid cooking the eggs. Return to heat and cook on low until the mixture coats the back of an inserted metal spoon. Add lemon juice and vanilla. Pour custard into a glass bowl and allow to sit until it cools completely. Add lavender on the stem to the mixture.

Cover and place in refrigerator to chill overnight. The next day, remove lavender and process custard in an ice cream maker according to manufacturer’s instructions. Put mixture into a glass container with a lid and place in refrigerator to freeze. To serve, heat an ice cream scoop in hot water, remove from the water, dry off and scoop ice cream. Repeat process as needed.

Because life should be good! How good is that.....
Copyright Bonnie McDaniel, Farm Girl In The City™ 2017 All rights reserved
I'm Bonnie McDaniel of Farm Girl In the City™ a contributor for Patch, writing about gardening, cooking, flowers, good living, urban gardening and more!
Connect with me on social media on Twitter and Instagram for your daily dose of food and garden inspiration. You can also find me on Facebook, and check out my blog here. Stay tuned for the release of my new cookbook, the first of the Farm Girl In The City cookbook series, due out later this year! And coming soon, my online Farm Girl Market with all kinds of goodies for homesteaders and foodies.