Preseved Lemon and Lavender Ice Cream

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This isn’t usually a flavor profile I’m into… the floral notes aren’t my thing, but somehow this works. The measure below leaves a light whisp of lavender on the tongue. Not overwhelming at all.

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Preserved Lemon and Lavender Ice Cream

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  • Author: Bruce Hartman
  • Total Time: 24 hours 40 minutes
  • Yield: 4 1x

Description

Light and creamy lemon with a hint of lavender, inspired by a glass of lemonade I had once at a Planned Parenthood Abortion Rights rally in 2022.

Ingredients

Units Scale
  • 2 tbsp Cream Cheese
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract
  • 3/4 cup Preserved Lemon Curd
  • 1 cup Heavy Whipping Cream
  • 3/4 cup Milk
  • 1/2 tsp Angel Bake brand Lavender extract

Instructions

  1. In a large microwave-safe bowl, microwave the cream cheese for 10 seconds on high. Add the sugar, and beat with a whisk attachment in a stand mixer for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cream cheese. Add the vanilla extract and continue mixing until incorporated.
  2. Stop the mixer and add the preserved lemons curd. Mix slowly until fully incorporated and the sugar is dissolved. Make sure to scrape the bowl.
  3. Reduce the speed and slowly add the heavy whipping cream. Once incorporated, slowly add the milk. Mix on medium for a minute until the batter is completely mixed.
  4. Pour into Creami container and freeze for 24 hours minimum.
  5. When ready to serve, remove the Creami container from the freezer and process immediately.

Notes

  • Preserved Lemon Curd is regular lemon curd with the addition of pureed preserved lemon. See my method for Preserved Lemons here, and for the Preserved Lemon Curd here. It takes a bit of time, but the lemons last forever and are a great way to add a punch of flavor that’s just otherworldly.
  • Increase the lavender extract by 1/8 teaspoon at a time if you want more of the lavender. I take no responsibility for deviation from this recipe.
  • Be careful of how much air you whip into the batter. The volume will increase beyond the capacity of the Creami container if you make this in a blender with a whisk attachment.
  • Prep Time: 30 minutes
  • Additional Time: 10 minutes
  • Cook Time: 24 hours
  • Category: Recipes