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    Home » Recipes » Dessert Recipes

    Honey-Lavender Ricotta Ice Cream

    LAST UPDATED: February 12, 2019 PUBLISHED: June 6, 2011 By Pam Greer 24 Comments As an Amazon Associate I earn from qualifying purchases.

    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
    • ¼ 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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    Reader Interactions

    Comments

    1. Nate @ House of Annie says

      June 14, 2011 at 3:55 am

      Hi there, came over from the WHB roundup. Am I so glad to have found your site! Lovely recipe (I love lavender too).

      I am now following you on Twitter.

      Cheers!

      Reply
    2. Graziana says

      June 14, 2011 at 7:39 am

      I love the idea of a lavender ice cream!

      Reply
    3. Mama Chicken says

      June 11, 2011 at 12:09 am

      yummo. honey and lavender is such a fab combo. I am so looking forward to summer cooking!

      Reply
    4. grace says

      June 10, 2011 at 10:05 am

      my favorite herb has always been and might always be cilantro. however, in sweet applications, lavender ain't too shabby. 🙂

      Reply
    5. Esme says

      June 09, 2011 at 5:02 am

      What an interesting recipe.

      Reply
    6. Joanne says

      June 07, 2011 at 9:33 am

      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!

      Reply
    7. Julie says

      June 07, 2011 at 4:49 am

      That looks so elegant and refreshing...bookmarking this one for sure!

      Reply
    8. MM says

      June 07, 2011 at 3:22 am

      This is so very pretty.

      Reply
    9. Anne says

      June 07, 2011 at 12:58 am

      Ohmygodohmygodohmydogohmygod!!!!!!

      Reply
    10. All Our Fingers in the Pie says

      June 07, 2011 at 2:57 am

      I love lavender and honey. This sounds lovely. Maybe I will make my own ricotta.

      Reply
    11. CC11 says

      June 07, 2011 at 1:52 am

      I am a huge lavender fan - and I adore lavender ice cream - yum yum yum

      Reply
    12. Cathy says

      June 06, 2011 at 6:39 pm

      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.

      Reply
    13. Wearinbeads says

      June 06, 2011 at 4:27 pm

      I was watching Martha Steward Friday and there was this http://www.wholeliving.com/article/hand-to-heel-softening-salve. Have you ever tried to make lavender oil? Do you use new flowers, or fully opened ones, or ??

      Reply
    14. Marjie says

      June 06, 2011 at 7:43 pm

      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!

      Reply
    15. Aurelia says

      June 06, 2011 at 2:24 pm

      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).

      Reply
    16. Lynda says

      June 06, 2011 at 2:21 pm

      Your ice cream sounds smooth and summery!

      Reply
    17. Lea Ann says

      June 06, 2011 at 12:03 pm

      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.

      Reply
    18. Pam says

      June 06, 2011 at 3:32 pm

      It looks creative, creamy, and so delicious!

      Reply
    19. once in a blue moon says

      June 06, 2011 at 3:28 pm

      wow this sounds ultra refreshing! too bad its still winter here, next hot day i am going for it... maybe even lukewarm 🙂

      Reply
    20. Antoinette says

      June 06, 2011 at 2:57 pm

      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.

      Reply
    21. June says

      June 06, 2011 at 2:40 pm

      Pam - this looks amazing!

      Reply
    22. Sandi @the WhistleStop Cafe says

      June 06, 2011 at 2:20 pm

      I have made this before and I know the taste. floral yummy goodness!

      Reply
    23. Melynda says

      June 06, 2011 at 11:08 am

      P.S. this would make a great entry to Cookbook Sunday for June, it is also about great articles in magazines too! Just a thought.....

      Reply
    24. Melynda says

      June 06, 2011 at 10:57 am

      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.

      Reply

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