With a liight hint of sweetness, the arromatic floral notes of lavender and citrusy lemon make this flower-infused scoop the perfect summer cool-down treat.
2 1/2 cups heavy cream, divided
2 tablespoons tapioca starch
1 teaspoon lemon zest
1/2 teaspoon pure vanilla extract
2 tablespoons chopped fresh lavender, plus a few sprigs for garnish
1 1/2 cups whole milk
1 1/4 cups granulated sugar
1/4 cup jarred brown rice syrup
How to Make It
Pour 3/4 cup of the heavy cream into a small bowl. Whisk in tapioca starch, lemon zest, vanilla, and 2 tablespoons chopped lavender; set aside.
Whisk together milk, sugar, brown rice syrup, and remaining 1 3/4 cups heavy cream in a saucepan over medium-high. Cook, whisking constantly, until mixture comes to a soft boil, about 10 minutes. Reduce heat to medium-low, and cook at a low boil, whisking often, 5 more minutes.
Slowly pour tapioca mixture into hot cream mixture while whisking until mixture returns to a low boil. Remove pan from heat; place in a large bowl with ice, and let stand 1 hour, stirring occasionally. Cover with plastic wrap, and chill 4 hours or overnight.
Pour mixture through a wire-mesh strainer into a bowl, discarding lavender and lemon zest. (If bits of lavender and lemon zest slip through strainer, that is okay.) Pour mixture into a freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer's instructions for soft-serve consistency. Transfer to a freezer-safe container, and freeze until firm, at least 2 hours. Top with lavender sprigs.