urban odds & ends

With plenty of my homemade yoghurt in the fridge and my new ice cream maker smiling at me I combined both incidents to a completely delicious ice cream. It's the first time I made ice cream with a machine and I had never such an amazing creamy result. Whilst heating up the sugar and heavy cream mixture I remembered the lavender which I bought recently, so I threw a spoonful of it in and so the yoghurt lavender ice cream was born. The alcohol is used to enhance the creamy consistency and it gives a nice bang to the ice cream too ;) But it's up to you if you go alcohol-free since there might be children around. And a notice for using lavender: don't use too much since lavender could cause headaches in higher concentrations!

Next time I'm going to substitute orange or lemon zest for the lavender. So an orange liquer like Cointreau or lemon liquer, maybe Limoncello could work very well with it.
Ooooh I see, this will be a nice summer romance with me and the ice cream maker... or a love triangel with me the ice cream maker and our barbecue ;)

Yoghurt Lavender Ice Cream yields ~ 500g ice cream


300g yoghurt
200ml heavy cream
100g sugar
1 tbsp lavender
1 tbsp brandy

Heat heavy cream and sugar on medium high heat until the sugar is dissolved, add the lavender and let it simmer around 5 minutes occasionally stirring and allow to cool completely. You can pour the mixture through a fine mesh sieve and discard the lavender, but I'm a lazy person so I skipped this part. When cooled completely stir the cream with the yoghurt until well combined.


Next Step Using Ice Cream Maker

Pour in your ice cream maker and follow the instructions according to your machine. Pour in a container and store in the refrigerator until use.


Next Step Without Ice Cream Maker

Pour in a container and freeze in the refrigerator. Stirring the mixture every hour until completely frozen.