Honey-Lavender Ricotta Ice Cream

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Honey-Lavender Ricotta Ice Cream

If you were to ask me right now what my favorite herb is, I would have to say lavender.  Lavender!  I know, it’s an odd one.  Not one that usually comes to mind when you think about your favorite herb.  Basil, yes.  Tarragon, maybe.  But, lavender? 

Well, right now, I am all about lavender.  It is in all of my flower beds, looking gorgeous (and if I was coordinated enough, tomorrow’s garden Tuesday would have lavender pics, maybe, but don’t hold your breath).  I have bouquets of it in practically every room of my house.  The kitchen is perfumed with the flowers that I have drying to be used all winter long. 

So, let’s recap, shall we…it’s gorgeous in the flower beds, it can be cut and brought in for bouquets, and it can be used for cooking.  What more do you need to know?  Well, you might need a suggestion on how to use it the kitchen.  And, boy do I have one for you.  Honey-Lavender Ricotta Ice Cream.   I found it in Cooking Light Annual Recipes 2009: Every Recipe…A Year’s Worth of Cooking Light Magazine.  But you can also follow the recipe link to the Cooking Light website. 

This was so good.  I didn’t have fresh ricotta cheese, just used some regular old store bought (though it was organic from very happy cows).  I can’t describe the flavor of this, imagine a sort of flowery cheesecake, frozen.  It was so rich a creamy, almost chewy.  I started immediately thinking of other ideas to infuse the ricotta with …. chocolate, raspberries, strawberries…really the possibilities are endless. 

Honey-Lavender Ricotta Ice Cream

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon dried lavender blossoms
  • 3 cups fresh ricotta cheese (about 2 pounds)
  • 2 tablespoons honey
  • 1/4 teaspoon salt

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.

Combine  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.

This will be my entry for Weekend Herb Blogging hosted by   Yasmeen from Health Nut

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  1. says

    That will make a lovely dairy base for a variety of herb flavored creams. For me it is going to be mint. Thanks for noticing this recipe.

  2. says

    I appreciate this recipe. I tried to make lavendar ice cream last Summer and put too much in … it was more like eating sachet. This sounds wonderful Pam.

  3. says

    No I’m with you all the way on loving lavender, ever since I tried lavender Crème brûlée in a restaurant (about 7 years ago). Wow was that delicious!

    I’ve been meaning to make some myself but somehow never got around to it. I think your post will be the incentive I need to get cracking (no brûlée pun intended hehe).

  4. says

    Wow, it looks really wonderful! Honey-lavender sounds yummy, in an uber-sophisticated, nonchalant, French country sort of way. I haven’t messed with vegan ice cream yet but I will come back to this post for ideas when I do.

  5. says

    I’ve never been crazy about the flavor of lavender, but combining it with honey may make all the difference. Mine isn’t even close to blooming.

  6. says

    I know I have lavender in my yard, but I have many more lilacs. No matter, you had my attention with “frozen cheesecake”. Maybe I’ll try it with strawberries!

  7. says

    Oh you have no idea how amazing this sounds! I’ve never seen ricotta in an ice cream but given my intense love for it…it must make for an amazing addition!

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