Vegan lavender ice cream
Adapted from Vegan Desserts by Hannah Kaminsky
488 grams • nondairy milk • 2 cups
3 grams • dried lavender flowers • 2 tablespoons
28 grams • cornstarch • 1/4 cup
100 grams • granulated sugar • 1/2 cup
12 grams • vanilla paste • 1 tablespoon
42 grams • coconut oil • 3 tablespoons
Place milk and lavender in a medium saucepan over medium heat. Heat until the milk is just beginning to boil. Remove from heat and let steep for 5 minutes. Strain out lavender and return milk to saucepan.
Add cornstarch, sugar, and salt to saucepan. Whisk together until no clumps remain. Add vanilla paste and whisk to combine.
Set over medium heat, whisking continuously, until the mixture comes to a boil. Remove from heat and whisk in coconut oil until it is fully melted and incorporated. Let mixture chill completely before proceeding.
Once chilled, give the custard a vigorous whisk. Place custard an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and freeze for at least 3 hours before serving.
This recipe originally appeared at Philosophy and Cake.