No-Churn Ice Cream Recipe # 2 with various fruits and/or LAVENDER culinary buds
Makes 4 pints
Here’s another WICKED recipe. I have received a lot of comments and compliments on my other fast, easy and yummy no-churn ice cream recipe so I thought I’d give you all another recipe which I also like a lot. I think that it turns out a bit softer than the other one. It’s excellent served in a pretty glass layered with fresh fruit and this ice cream.
- 4 egg whites
- 1 ¾ C. superfine sugar
- 2 ½ C. heavy cream
- 2 ripe mangoes, flesh roughly chopped into 1-inch chunks, strawberries cut in smaller pieces, whole raspberries or blueberries ; peaches, apricots, banana cut in bits; add some chocolate chips; and for Lavender, add 1/2 C. lavender simple syrup and reduce the amount of heavy cream to 2 cups.
- In a glass or metal bowl, beat the egg whites till thick.
- Add the sugar and beat until stiff.
- Add the cream and continue beating until mixture is thick and creamy.
- If you wish to make the lavender version, beat everything before adding the simple syrup. When your mixture is thick and creamy in step 3, beat in the simple syrup in several additions.
- Gently fold in the fruit or fruit pieces.
- Cover and place in freezer until almost set (3-4 hours)
- Take, out and beat once more. Put in airtight containers in the freezer overnight.
Lavender Simple Syrup Recipe (Makes 2 Cups):
- 2 C. water
- 1 ½ C. superfine sugar
- 2 Tblsp. dried culinary lavender buds
- In a small saucepan, bring the water, sugar and lavender to a boil. Remove the pan from the heat and then cover with a lid. Let this mixture steep for at least 1/2 hour however, I let it steep overnight for best results.
- Strain the syrup into a jar or bottle. It will keep for a week or two in the fridge during which you can add it to iced tea, hot tea, hard liquor concoctions (basil flavored vodka works fabulously well), champagne, or lemonade (look for my separate recipe for that under Lavender Lemonade). I’ve heard that it will keep better if you introduce some vodka in the syrup.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.