Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 1 star values: 0

Infusing the syrup with lavender imparts a subtle floral flavor to this ice cream. Look for fresh ricotta cheese at gourmet markets, or you can make your own—go to CookingLight.com for our homemade version. It lends the ice cream wonderful richness. Serve with Easy Raspberry Sauce, and garnish with lavender sprigs.

Kathy Farrell-Kingsley
Recipe by Cooking Light May 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
1 1/2 quarts (serving size: about 1/2 cup ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.

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  • Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

Nutrition Facts

190 calories; calories from fat 29%; fat 6.2g; saturated fat 3.8g; mono fat 1.8g; poly fat 0.2g; protein 11.5g; carbohydrates 23g; cholesterol 23mg; sodium 240mg; calcium 250mg.
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