Lavender White Chocolate Ice Cream
Serves 15
55 mins prep
10 mins cook
240 mins Resting Time
305 mins total
Lavender white chocolate ice cream studded with white chocolate morsels filled with lavender white chocolate ganache.
2 servings
White chocolate lavender truffles (optional, see note*)
Lavender white chocolate ice cream
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Do ahead
Be aware that the ice cream needs to freeze completely overnight after churning. Start the recipe the day before you plan to serve it.
If using the Kitchenaid ice cream bowl, you need to freeze the bowl for at least 24 hours before churning.
The truffles can be made days ahead of time and stored until you are ready to make the ice cream.
Make the truffles
In a microwave safe bowl, combine the white chocolate and heavy cream. Microwave in 30-second bursts until the chocolate is fully melted. Stir to combine completely. Add the lavender flavoring and food coloring, stirring to combine. Set aside to cool at room temperature.
Get out a mini round silicone mold and lay flat on top of a large sheet of parchment or wax paper.
Melt half of the white chocolate melting wafers either in short bursts in the microwave or over a bain-marie on the stove.
Pour the chocolate evenly over the mold to fill up the cavities. Scrape with a bench scraper to spread it evenly over the mold. Tip over to drain the excess and scrape off the top with the bench scraper. Let cool to solidify this bottom layer.
Transfer the cooled lavender ganache to a piping bag or squeeze bottle. Fill each cavity with a bit of the ganache. Transfer the mold (atop a baking sheet for easier handling) to the refrigerator or freezer to solidify the ganache.
Melt the remaining half of the white chocolate wafers either in short bursts in the microwave or over a bain-marie on the stove. Pour over the mold to cover the lavender ganache. Scrape away the excess. Let the mold chill completely before attempting to pop out the truffles.
Start the ice cream
In a medium saucepan over medium heat, combine the half and half, sugar, vanilla, salt and dried lavender. Whisk thoroughly to dissolve sugar granules and heat until simmering. Remove from the heat.
In a small heatproof bowl, continually whisk the egg yolks while very slowly streaming in the warm half and half mixture into the egg yolks. Add the entire mixture back to the saucepan.
Return to the stove and whisk continuously while cooking on medium low heat until the mixture coats the back of a spoon (or reaches 170°F on an instant-read thermometer).
Place the white chocolate into a bowl with a fine mesh strainer on top. Pour the warm custard into the bowl through the strainer. Discard the lavender solids. Stir to combine until all of the chocolate is completely melted. Add the room temperature heavy cream and food coloring and stir.
Cover and chill in the fridge until completely cool. If you’re in a hurry you can transfer the mixture to a zip top plastic or reusable bag and set it inside a large bowl with ice. You want the custard to be thoroughly chilled before you put it in the ice cream maker, at least 45°F.
Churn the ice cream
Pour the completely chilled custard into the chilled ice cream maker bowl and churn it according to the manufacturer's instructions. I used the Kitchenaid Ice Cream Maker Attachment and it took about 30 minutes to churn on the lowest setting.
Fill your storing container with the churned soft ice cream, sprinkling in the truffles and any unused lavender white chocolate ganache as you go. Cover and freeze until solid (overnight or at least 4 hours) before scooping and serving.
