For many of us, summer is a time of outdoor events and celebrations. It's also a season of abundant botanical splendor, when sweet-scented air wafts through our windows, colorful flowers dance freely in the breeze, and rich green foliage offers cooling shade during the hottest days. So what better way to embrace the spirit of the season than by infusing floral flavors into freshly made ice cream? Perfect for sunset parties in the backyard, DIY wedding celebrations, or an enjoyable bite with your favorite companion, these unique floral ice creams feature a bouquet of botanical flavors, from blossoms to tea leaves to honey. Each combination is well balanced and sure to charm the taste buds all summer long! Yield: Makes about 1 quart.Vanilla Rose Ice Cream Recipe
Ingredients
- 2 cups organic half-and-half
- 1 cup organic heavy cream
- 1/2 cup organic sugar
- 1 cup organic rose buds or petals
- 1 tsp. organic rose water
- 1 organic vanilla bean, split and scraped
Directions
- Combine half-and-half, cream, sugar, scraped vanilla bean pulp, rose buds, and vanilla bean pod in a large saucepan.
- Place over medium heat.
- Stir occasionally until mixture just barely begins to simmer. Do not boil!
- Remove the mixture from heat immediately and allow to cool for a few minutes.
- Strain out the rose buds and vanilla bean pod with a funnel with strainer or mesh strainer.
- Pour mixture into a lidded container.
- Refrigerate overnight to allow the flavors to develop.
- Whisk in rose water and pour mixture into an ice cream maker to freeze as directed.
- Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.
Chocolate Lavender Ice Cream Recipe
Yield: Makes about 1 quart.
Ingredients
- 2 cups organic half-and-half
- 1 cup organic heavy cream
- 1/2 cup organic sugar
- 1 cup organic roasted cacao powder
- 4 tsp. organic lavender flowers
- 2 tsp. organic or homemade vanilla extract
Directions:
- Combine half-and-half, cream, sugar, cacao, and lavender in a large saucepan.
- Place over medium heat.
- Stir occasionally until mixture just barely begins to simmer. Do not boil!
- Remove the mixture from heat immediately and allow to cool for a few minutes.
- Strain out lavender.
- Whisk in vanilla extract and pour mixture into a lidded container.
- Refrigerate overnight to allow the flavors to develop.
- Pour mixture into an ice cream maker and freeze as directed.
- Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.
Chamomile Honey Ice Cream Recipe
Yield: Makes about 1 quart.
Ingredients
- 2 cups organic half-and-half
- 1 cup organic heavy cream
- 1/4 cup plus 2 Tbsp. local honey
- 1/4 cup organic chamomile flowers
- 2 tsp. organic or homemade vanilla extract
Directions
- Combine half-and-half, cream, honey, and chamomile in a large saucepan.
- Place over medium heat.
- Stir occasionally until mixture just barely begins to simmer. Do not boil!
- Remove the mixture from heat immediately and allow to cool for a few minutes.
- Strain out chamomile.
- Whisk in the vanilla extract and pour mixture into a lidded container.
- Refrigerate overnight to allow flavors to develop.
- Pour mixture into an ice cream maker and freeze as directed.
- Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.
Jasmine Matcha Green Tea Ice Cream Recipe
Yield: Makes about 1 quart.
Ingredients
- 2 cups organic half-and-half
- 1 cup organic heavy cream
- 1/2 cup organic sugar
- 2 Tbsp. organic jasmine green tea
- 2 tsp. organic matcha green tea powder
- 2 tsp. organic or homemade vanilla extract
Directions
- Combine half-and-half, cream, sugar, and jasmine green tea in a large saucepan.
- Place over medium heat.
- Stir occasionally until mixture just barely begins to simmer. Do not boil!
- Remove mixture from heat immediately and allow to cool for a few minutes.
- Strain out green tea.
- Addmatcha green tea powder and stir well.
- Whisk in the vanilla extract and pour mixture into a lidded container.
- Refrigerate overnight to allow flavors to develop.
- Pour mixture into an ice cream maker and freeze as directed.
- Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.
Want a sweet and delicious way to top your desserts?
Try Making Herbal Syrups From Scratch!
You May Also Enjoy:
- Rose and Orange Shortbread Madeleines
- Easy No-Bake Matcha Cheesecake
- How To Make Your Own Vanilla Extract
Topics: Culinary, Recipes
Written by Jana on July 5, 2019
Jana DiSanti is a marketing writer, editor, and strategist who holds a Master of Business Administration with an emphasis in Sustainability. She has also earned a bachelor's degree in psychology and enjoys exploring techniques that help people change their everyday behaviors to make better use of our precious environmental resources. She's spent her career promoting businesses that strive to better the world, and she loves how passionately her Pacific Northwest community supports that mission! She firmly believes that rethinking our food systems is essential for worldwide human and ecological health, and she is thrilled to help support Mountain Rose Herbs in providing responsibly sourced herbal offerings to its customers. Off-work hours will find her hiking, camping, and mushroom-hunting in Oregon's wild areas, volunteering at her local farmer’s market, or cooking, gardening, and corralling chickens at home.