Orange lavender is a great flavor combination, and yet the pair of flavors met purely by accident in my kitchen this week. The happy consequence of a brain fart while ice cream making. I started to make a lavender-based ice cream for another soon-to-be posted recipe, when I accidently made a traditional ice cream base instead of the new base I meant to test. The lavender was already in the base, so I needed to throw it away (for shame!) or make another flavor. The idea to add orange to the lavender base came to me quickly, since I had oranges in the my fridge and I already knew the flavors work well together, as they do in Wildberry Lavender. The resulting ice cream is light, fragrant, and refreshing. Perfect for the upcoming summer months. Enjoy!
2 cups (500 ml) whole milk
1 Tablespoon + 1 teaspoon (11 g) cornstarch
3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
1/8 teaspoon kosher salt
1 ¼ cups (313 ml) heavy cream
1 Tablespoon dried lavender
1 Tablespoon orange zest
2/3 cup cane sugar
1/8 cup corn syrup (30 ml)
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt. Set a fine mesh sieve over the bowl and set aside.
Combine the remaining milk with heavy cream, sugar, and corn syrup, dried lavender and orange zest in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes (must be exact for correct consistency). Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture through the sieve into the cream cheese, pressing the sieve with the back of a spoon to extract as much flavor as possible. Whisk until smooth. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.