Vanilla-Lavender Ice Cream
3 tbl spoons dried lavender flowers
Seeds from 1 vanilla pod
In a pan, slowly heat all of the above ingredients including the vanilla pod, stirring occasionally. As soon as you see bubbles on the edge, remove from the heat and set aside 20 mins, then place the pan in the fridge until the mixture has completely cooled off. Then remove the vanilla bean and the lavender. Follow instructions of your ice maker now. Mine needs a cooled pot, then I let the machine stir the mixture until it starts turning into ice cream, approx. 45 mins.
Very simple recipe, very different taste. If you do not have an ice maker, put the mixture in the fridge, stirring it every 30 minutes until the texture is creamy and frozen.
I don’t use eggs in this recipe on purpose, call me overcautious…but the difference in taste is minimal.