Lavender Ice Cream Cake
Votes: 3
Time: 5 o'clock.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Make a delicious and sophisticated ice cream cake or pie with the subtle aroma of honey and lavender. The ice cream is made in an ice cream maker using custard made with cream and milk, lavender honey, and dried lavender. While the ice cream is still soft, spread it on a quick crust of crushed honey graham crackers mixed with butter and freeze. Decorate the finished cake with a dusting of purple coarse sugar around the edge. This will give the dessert a more elegant look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups heavy cream
- 3/4 cup whole milk
- 1/3 cup lavender honey
- 1/4 cup + 1 heaping tbsp granulated sugar
- 2 tsp dried lavender
- 1/4 teaspoon coarse salt + another pinch
- 4 large yolks
- 9 honey graham crackers (1 pack)
- 5 tbsp (75 g) butter, melted
- Purple decorative sugar, for garnish (optional)
We recommend
Cooking the dish according to the recipe:
- Make ice cream. In a saucepan over medium heat, stirring occasionally, heat the cream, milk, honey, 1/4 cup sugar, lavender, and a pinch of salt until just simmering, about 5 minutes.
- In a medium bowl, whisk the egg yolks; slowly pour in 1 cup of the hot cream mixture, whisking constantly. Then gradually whisk the hot egg mixture into the cream in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl; discard the lavender. Fill a large bowl halfway with ice water. Carefully place the bowl with the custard in the bowl and let it cool, stirring the custard occasionally and adding more ice to the water as needed, for about 30 minutes.
- Meanwhile, preheat the oven to 375°F (190°C). Generously spray a 9-inch (22-cm) pie pan with cooking spray. In a food processor, pulse the graham crackers, the remaining 1 heaping tablespoon of sugar, and 1/4 teaspoon of the flour. Transfer to a bowl and stir in the melted butter. Pour the batter into the pie pan and press it into the bottom and up the sides. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a wire rack and cool completely.
- Freeze the cream in an ice cream maker according to the manufacturer's instructions until soft-serve ice cream is formed. Spread it on the cooled crust and sprinkle decorative sugar around the edge. Freeze for at least 4 hours.
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