After making Lavender syrup, I couldn’t wait to put it to use. Having read about ice cream using homemade sweetened condensed soja milk (yes you read it right: soja milk!), I had my idea just there: a delicious lavender ice cream made with sweetened condensed milk instead of the usual cream or custard base. Thermomix does the sweetened condensed milk very easily and no need to constantly stir to avoid the milk from escaping the saucepan! I absolutely adored the velvety texture of that ice cream and the lavender came through in subtle floral notes. A knocker!
Source: sweetened condensed milk from Nuage de farine
Sweetened condensed milk
Makes about 200g condensed milk
500g milk (you can use either cow or soja milk)
Lavender Ice cream
190g condensed milk
2 tbsp homemade lavender syrup
- Make the sweetened condensed milk: place the milk and sugar in the TM bowl. Cook for 35min/100C/speed 5, measuring cup OFF and the internal basket placed on the lid to avoid projections. Check the consistency after 35 minutes. The mix should have reduced by more than a half and be thicker. The first time I made this, I cooked for longer (50 minutes) and I ended up with a very condensed milk the consistency of thick cream. I got 160g that time. It was still very good to use but for the ice cream I added some soja milk to dilute and get the 190g needed.
- Place in a container and leave to cool. Refrigerate for at least 1 hour before using in the ice cream…
- To make the ice cream: place the condensed milk, cream and 1 tbsp lavender syrup in the TM bowl with the butterfly whisk in.
- Mix 1 min/speed 3, measuring cup OFF until thickened (it should look like clotted cream).
- Taste and add more lavender if needed and mix again. Place in a shallow dish (fill no more than 3cm high) or ice cube tray and freeze overnight.
- Place the frozen cream (cut into chunks if it was in a shallow dish) in the TM bowl and mix for 15 sec/speed 6 or until it clings together.
- Scoop out and serve immediately.