Ice Cream, You Scream, we ALL scream for Lavender Ice Cream!

Posted by Tamara Darress on

  • 1/2 cup Whole Milk
  • 10 Drops of The Parisian Hostess Lavender Essential Oil (if you would like a stronger taste, add 5 more drops)
  • Purple Food Coloring (optional, if you do not want to use the food coloring, com
  • 1 Earl Grey Tea Bag
  • 1 tsp Vanilla Bean Paste or Vanilla Extract
  • 2 cups Heavy Cream, cold
  • 12 oz Sweetened Condensed Milk
  1. Heat Whole Milk in a saucepan on medium. Bring to a simmer then remove from the heat. If using Food coloring, seperate milk into two separate bowls.

    Add lavender & purple food coloring to one bowl, and the Earl Grey tea bag & vanilla to the other bowl. Cover each bowl with plastic and cool in the fridge for about 2-3 hours. When cool, remove the tea bag.

  2. Mix Heavy Cream with beater until stiff peaks have formed, then carefully fold in the sweetened condensed milk.
  3. Place whipped cream in 2 separate bowls. Pour the lavender infused milk into one bowl, and the Earl Grey infused milk into the other. Carefully fold each of these infused milks into the whip cream, then pour each of the mixtures into a loaf pan. Using a knife, swirl the two mixtures together to achieve that marbled look.
  4. Cover and place into the freezer to firm up for at least 6 hours.
  5. Scoop and serve!



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