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Lavender Ice Cream (no eggs + sugar to honey conversion)

KansasKate Jul 23, 2011 07:12 PM

Does anyone have a recipe for honey lavender ice cream *without* eggs?

The ones I found have either 5 yolks or 2 whole eggs, and eggs are a deal-breaker.

I have Béa Peltre's eggless recipe for lavender ice cream. She boils milk w/ 300g of sugar before steeping the lavender in it overnight. I wondered about using honey in place of the 300 g of sugar, but what I read here on CH made it sound like the extra moister in the honey would make the ice cream freeze too hard. Would that apply to honey disolved in milk?

MTIA.

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  1. Euonymous RE: KansasKate Jul 23, 2011 07:44 PM

    Yes. Honey will change the texture and make it too moist. Why don't you want to use sugar?

    2 Replies
    1. re: Euonymous
      KansasKate RE: Euonymous Jul 23, 2011 08:00 PM

      Because I want to make honey lavender ice cream... but without eggs.

      My husband's favorite ice cream is honey goat cheese from Glacé (Christopher Elbow's artisan ice cream shop in Kansas City) -- the texture is great, so there's got to be a way. Of course, I'm sure CE worked on it in the test kitchen before adding it to the menu.

      1. re: KansasKate
        LunaCafe RE: KansasKate Jul 23, 2011 09:53 PM

        Try Ciao Bella's Philadelphia-style (eggless) Honey Gelato formula: 2 cups milk, 2/4 cup cream, 2/3 cup honey, 2 tablespoons nonfat dry milk powder, 2 tablespoons cornstarch, 1/2 teaspoon vanilla.

        First steep lavender in heated milk for 1-4 hours, Strain milk and discard lavender.

        Combine milk powder and cornstarch with 1/4 cup milk and then add to almost simmering remainder of milk, cream and honey. Bring to a simmer and cook 2 minutes. Proceed as usual. Best...Susan

    2. Becca Porter RE: KansasKate Jul 24, 2011 07:13 AM

      You need to immediately order a copy of this book: http://www.amazon.com/Jenis-Splendid-...

      I have never experienced ice cream this good. The whole book is eggless ice cream. I know she has a lavender-berry ice cream, but I am sure you could convert it.

      She uses a milk/cream evaporation + cornstarch + a bit of cream cheese to provide the creamiest texture ever without the muddy egg flavor. I have not made one bad flavor. I even bought a waffle cone maker. Yesterday I made chocolate coated waffle cones,filled with vanilla bean IC, dipped in chocolate and topped with salted peanuts! Amazing...truly. Get the book!

      1 Reply
      1. re: Becca Porter
        Becca Porter RE: Becca Porter Jul 24, 2011 07:16 AM

        By the way, she has a couple of ice creams which include some honey in addition to sugar for the flavor. That might be your best bet...

      2. babette feasts RE: KansasKate Jul 24, 2011 09:27 AM

        You can use about 30% more honey by weight than sugar, so use 330g honey instead of the 300 g sugar. There is not that much water in honey, but you could use a TB or two less milk, or use some cream in place of milk to replace water with fat.

        1. d
          debbiel RE: KansasKate Jul 24, 2011 09:32 AM

          I have no advice for you. This thread just caught my eye because yesterday I bought some amazing honey lavender goat milk gelato from our local goat cheese makers. It is incredible. The honey hits you first, the lavender comes in at the end, and it is just wow. I wish you luck finding a way to make a home recipe work!

          1. KansasKate RE: KansasKate Jul 25, 2011 03:38 PM

            Thanks for the suggestions.

            I made Béa Peltre's recipe w/ sugar and like the flavor. However, it was a little softer than I prefer, and I wonder if that has to do w/ the 2% milk and milk-to-cream ratio. Her recipe is here: http://tinyurl.com/BeaPeltre-Lavender...

            Today, by accident, I found some granulated honey on the W-S site which looks like it can be used as a sugar substitute.

            And I found this recipe on Chow (which for some reason didn't show up when I had googled recipes): http://www.chow.com/recipes/10745-dou...

            Compared to Béa's recipe, the milk-to-cream ratio is different, so perhaps it wouldn't be so soft?

            A few more test batches are in order. Dammit!

            Thanks again to everyone for the suggestions.

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