Lavender Ice Cream with Thermomix

Preparation of Lavender Ice Cream with Thermomix

Lavender Infusion

1. Place the lavender sprigs and milk in the Thermomix glass.
2. Program at 90ºC, speed 1 for 5 minutes.
3. Let the mixture rest in the glass.
4. With the beaker in place, let it sit for 30 minutes so that the lavender infuses well.

Beat the Yolks and Sugar

1. Prepare the yolks and sugar.
2. Place the yolks and sugar in a bowl.

Beat the mixture.

1. Use a whisk or mixer until the mixture is light and foamy.

Add the Infusion to the Yolks

1. Strain the lavender and milk infusion.

Add the infusion to the yolks.

1. With the Thermomix on speed 3, slowly add the infusion to the yolks while continuing to beat.

Cooking in a bain-marie in Thermomix

1. Pour the yolk and milk mixture back into the Thermomix glass.
2. Program at 80ºC, speed 2 for 8 minutes, without letting the mixture boil, until it thickens slightly.
3. Let Cool and Add the Cream
4. Remove the glass from the Thermomix and let the mixture cool.

Add the cream.

1. Once cold, add the cream and mix at speed 3 for 30 seconds.

Freeze and Shake

1. Pour the mixture into a freezer-safe container.

Place in the freezer.

1. Every 30 minutes, remove and beat the mixture by hand or in the Thermomix at speed 4 for 10 seconds.

Repeat this process.

1. Continue until the mixture reaches the consistency of ice cream.

FAQs

1. 1. Can I use skimmed milk instead of whole milk?
2. Yes, but the texture of the ice cream may not be as creamy. Whole milk adds more richness to the ice cream.
3. 2. How long does lavender ice cream last in the freezer?
4. It can last up to 2 weeks if stored in an airtight container.
5. 3. Can I use lavender extract instead of lavender flowers?
6. Yes, but use sparingly as the extract is much more concentrated.
7. 4. What other herbs can I use instead of lavender?
8. Rosemary or mint can be interesting alternatives to experiment with.
9. 5. Is it necessary to beat the mixture every 30 minutes?
10. Yes, this step is crucial to prevent ice crystals from forming and ensure a smooth, creamy texture.