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White Chocolate and Lavender Ice Cream

White chocolate and lavender was the second flavour we made for Bloom, and it was hugely popular. One reason I made this flavour, is that I have lavender flowers in my garden. If you’re not so lucky, you should be able to find edible flowers in a whole foods shop.

White chocolate makes ice cream especially smooth and silky, so this flavour is sure to impress! Just make sure you use the best white chocolate you can lay your hands on!

Murphys White Chocolate and Lavender Ice Cream

Ingredients:

  • 2 tablespoons lavender flowers
  • 500ml water
  • 1 tablespoon liquid honey
  • 130g sugar
  • 5 egg yolks
  • 240 ml cream
  • 200 ml milk
  • 80 g white chocolate
  • 1/4 teaspoon pure vanilla extract

What to do:

  1. Cook the lavender flowers in the water over low heat until the water has reduced to 1/10th of the volume.
  2. Remove from the heat and strain. Stir in the honey.
  3. Melt the chocolate in a double boiler or a microwave to about 40C.
  4. Beat sugar and egg yolks together until pale yellow.
  5. Bring the milk to a low simmer.
  6. Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream.
  7. Pour the mixture back into the pan and place over low heat.
  8. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
  9. Immediately remove from the heat.
  10. The chocolate and the custard must both be warm when you mix them for a good emulsion. The chocolate will clump at first when you add the liquid, but keep adding liquid and stirring, and it will come smooth.Add the custard to the melted chocolate in small parts, mixing thoroughly until smooth and velvety. Allow to cool, then mix in the vanilla and the strained lavender water.
  11. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
  12. Fold the cream (gently stir) into the custard.
  13. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
  14. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Yield: 8 servings.

Notes:

  1. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.
  2. Vanilla essences vary greatly, so make sure you taste the custard and are happy with the flavour!
  3. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

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5 Responses to “White Chocolate and Lavender Ice Cream”

  1. June 25th, 2011 at 11:28 pm

    Donna at yumma yumma says:

    Yumm! This sounds so lovely and perfect for summer!

  2. July 20th, 2011 at 1:04 pm

    ????????? says:

    Place it in the freezer, and continue to freeze until it is solid.

  3. August 9th, 2011 at 2:56 pm

    garret dublin says:

    i love the sound of this! is it for sale in your wicklow street shop?

  4. August 15th, 2011 at 2:48 am

    Paul the Ice Cream Maker Guy says:

    I must try this. I would never have thought of lavender as an ice cream ingredient. I’m looking to branch out from the norm in my ice cream creations. Thanks.

  5. November 4th, 2011 at 3:28 pm

    BlondeBomber says:

    This sounds incredible! I am a huge lavender and white chocolate fan. My fave cupcakes actually include both ingredients – they are the best cupcakes ever. I love ice cream as well, so I would definitely love this. Thank you for sharing.

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Author

Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Company

Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).