So I have a bit of a story to open todays blog post. I love to cook with Lavender, and you may have noticed that I have a lot of lavender recipes on this blog. Well, I recently ran out of lavender and had to go searching for more. I used to get it from a local shop, but they closed down so the only place I can get it now is amazon. And naturally, I wanted to get the best quality lavender and for the best deal. Long story short, I am now in possession of 2 pounds of lavender.
So basically this recipe is part of my master plan to use up some of this lavender. But it’s also really tasty and fun so no worries there.
What is an Affogato?
An Affogato is a dessert composed of ice cream (usually vanilla) with hot espresso poured over top. The hot espresso melts it as you eat it, so you basically get an ice cream float and a latte in one dessert. It’s so simple but so tasty, and this recipe really highlights a key summer flavor combination, lavender and coffee.
Describe This Dessert to Me
Taste: This basically tastes like a very rich and decadent lavender latte. You get the warming and bittersweet espresso, which contrasts perfectly with the delicate floral flavor of the lavender. The sweet vanilla and buttery cream tie the whole thing together perfectly.
Texture: The ice cream itself is very creamy and fluffy, and as it begins to melt from the hot espresso, the two mix to create a foamy and decadent drink.
Ease: This is a very simple recipe for busy summers! The ice cream is a no churn recipe, and it comes together very quickly. After that, all you have to do is wait for it to freeze before you serve it with a shot of espresso!
The Lavender Ice Cream
When I set out to make Lavender ice cream I was a little stumped as to how to get the lavender flavor in there. Typically I would infuse the cream with the lavender, let it cool, and then whip it as usual. But I have found in the past that once you infuse heavy cream by using heat, it won’t whip very well after. So instead I decided to make a very concentrated Lavender syrup which adds plenty of flavor without making it too sweet.
Lavender Affogato
Ingredients
Lavender Syrup
- ½ cup granulated sugar
- ½ cup water
- 2 Tablespoons dried culinary lavender
Ice Cream
- 2 cups heavy cream
- 1 14 ounce can sweetened condensed milk
- 5 Tablespoons Lavender Syrup
- 2 teaspoons vanilla extract
- a pinch of salt
- 2-3 drops purple food coloring *optional
Serving
- 1 espresso shot per serving
Instructions
Make the lavender syrup
- In a small saucepan, stir together the granulated sugar, water, and lavender. Bring to a simmer over medium heat, stirring frequently, until the sugar is dissolved. Once dissolved and the syrup has come to a light simmer, cover and turn the heat off. Let the syrup sit covered on the turned off burner for 30 minutes.
- Strain the syrup into a jar and let cool completely before using in the ice cream. You may have to strain it multiple times to get most of the Lavender out
Make the Ice Cream
- Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream in a large bowl on high speed to stiff peaks. Add in 5 Tablespoons of the lavender syrup (use the leftovers for drinks like lemonade or coffees!), the sweetened condensed milk, vanilla, salt, and purple food coloring if using. Whip on high speed for 1-2 minutes.
- Pour the ice cream into a 9 inch loaf pan. Place a layer of cling wrap on the surface of the ice cream. Freeze for 8 hours, preferably overnight.
Serve
- Scoop 1 or 2 scoops of the lavender ice cream into a glass or a jar. Pour 1 shot of hot espresso on top and serve immediately. Leftover ice cream will last up to 2 months in a sealed container in the freezer.