- Hide menu
The flavor combination of lemon and lavender in this ice cream may sound a bit unusual but they are incredibly delicate yet delicious when paired together. Lavender has a sweet, floral flavor, with citrus notes so it seemed only natural to pair it with the zesty flavor of lemon.
If you are new to using lavender in the culinary sense, please read a post that I did here regarding it’s use. For years I would come across a recipe here and there that called for lavender but to be honest, I was quite intimidated and it sent me running to the hills. But then you are looking at the same girl who once needed a tranquilizer after looking in her spice drawer!
I am being serious here. Salt and pepper were about the only spices that didn’t scare me. I got nervous around nutmeg, oblivious to oregano, petrified by parsley, so as you can see, something as decadent as lavender… well just sent me over the edge Funny how things can do that to a person. And why it seemed like such a complicated herb to use for seasoning, now eludes me.
If you can relate at all to what I just shared with you, then know this… there is hope for you! I am living proof, and I am here to help you… encourage you… support you, and let you know that I got your back. We can do this together.
To help you build up your confidence, go to your local health food store, specialty spice store or local nursery and ASK for help. Here is a script that you can use, “Hi, I was wondering if you carry organic, fresh or dried English lavender? I plan on using it in this most amazing raw ice cream recipe.” That is all that you have to say. Be aware, they might give you a quick once over and think to themselves… “Wow, she/he must really be amazing chef to be using lavender culinarily!” ;)
If you can only find it fresh, not to worry, still get it. You can do one of two things… wrap a string around the stems of the bundle and hang it upside down to dry or you can use it fresh. I used some that I dried and you only need one third of the quantity of dried buds compared to fresh lavender buds.
The real key to using lavender is to experiment; start out with a small amount and add more as you go. Adding too much to a recipe can be like eating perfume and make the dish bitter. So just remember, a little bit goes a long way.
I want to also let you know that I used canned coconut milk in my recipe. I realize that it is not raw but I do the best that I can with what I have. Fresh is always better but when I have to use a different form, I always seek out the best that I can find. I provided a link below to the brand that I use. It is BPA free, organic, and doesn’t have any additives.
Think outside the bowl… check out my recipe for waffle cones / bowls / cookies!