When I was a kid I have this memory of making ice cream from scratch; it is one of this distant memories that you think back to with pure joy. Something about being able to create something completely unique that ends in sweet goodness is worth doing in my opinion.
Did you know that yesterday was National Ice Cream day? I hope you had the opportunity to venture out to your favorite local ice cream shop for a delicious scoop. But, if you did not I have the perfect recipe for you. Homemade Honey Lavender Macaron Ice Cream, did you just say yum? I thought so, because my whole family was drooling over here waiting for our batch to freeze.
HONEY LAVENDER MACARON ICE CREAM
- 2 1/2 cups half-and-half
- 8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
2 tbl spoons honey
1/8 teaspoon salt
Violet Food Coloring (optional)
4 Honey Lavender Macaroons Crumbled - We bought ours, but here is a great recipe if you want to make your own.
Ice Cream Maker - I use this one that attached to my Kitchen Aid
Ice Cream Freezer Tub
Before you start, your ice cream freezer bowl needs to freeze at least 15 hours.
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat, set aside.
Place egg yolks and sugar in mixer-bowl. Attach bowl and wire whip to mixer. Turn up to speed 2 and mix about 30 seconds or until well blended and slightly thickened. Continuing on speed 2, very gradually add the half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring occasionally. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freezer bowl, dasher and drive assembly as directed on attachment instructions. Turn to STIR (Speed 1). Using container with a spout pour mixture into freezer bowl. Continue on STIR for about 10 minutes. One mixture thickens a bit add in the honey, macaron crumbles and 2 drops of violet food coloring (optional). Continue to churn for 15 more minutes. Immediately transfer ice cream in an airtight container for overnight freezing to firm up.
WHITE CHOCOLATE DIPPED WAFFLE CONES
As a fun extra touch to your ice cream consider adding white chocolate dipped flakes to the edge of your waffle cone. It is both a pretty and delicious option to add to the look of your cones.
- Waffle Cones (Keebler Brand)
- Waffle Bowls (Keebler Brand)
- 2 White Chocolate Bars
- Vanilla Flavored Candy Waffers
- Vegetable peeler
Use vegetable peels to curl / flake white chocolate pieces into a bowl
In microwave melt the candy wafers (30 seconds at a time); stir between heating. Continue heating until silky texture.
Dip Waffle cone in chocolate and then in flake; set out to Harden for 30 minutes.
I hope you enjoy our ice cream recipe as much as we need. Bon Appetite!
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