This is the last of the ice cream flavors I made before leaving Germany. In the days leading up to my departure I found myself making batch after batch of ice cream and macarons.
A bag of lavender and a half jar of Nutella were sitting next to each other in the pantry so the flavor kind of suggested itself.
This flavor combination probably is not for everyone but I really liked the way the rich Nutella played off the flowery perfume of the lavender. Because of the strong flavors, a small portion goes a long way.
Lavender Nutella Swirl Ice Cream
- 2 cups milk
- 2 cups cream
- 1/4 cup lavender sugar (recipe follows)
- 2 tablespoons dried lavender
- 1/2 cup white granulated sugar
- 8 egg yolks
- 1 teaspoon lavender extract
- 3/4 cup Nutella
- In a medium saucepan bring milk, cream, lavender sugar and extract to a boil. Set aside and let steep for 10 minutes.
- Strain the mixture and put it back in the saucepan.
- Whisk egg yolks with white granulated sugar.
- Pour some of the hot milk mixture into the egg/sugar mixture whisking quickly to temper the eggs.
- Scrape the tempered mixture back into the milk/cream and reheat stirring occasionally until the mixture thickens a bit, covering to the back of a wooden spoon.
- Remove from heat and strain once more.
- At this point I mixed in a bit of Wilton's past food color in Violet.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or over night.
- Place in ice cream maker and follow manufacturers directions.
- Heat Nutella briefly in the microwave (10 seconds) or in a small pan.
- Transfer the ice cream to a container, swirl in the Nutella and place in freezer until it hardens.