Lilac ice cream
This lilac ice cream is super easy to make and is 100% no-churn
Equipment
- Loaf tin
Ingredients
- Bunch of lilac flowers that have been washed under cold water
- 500 ml heavy cream
- 500 g sweetened condensed milk
- Juice of 1 lemon
- Zest from 1 lemon
- Pinch of salt
Instructions
- Place a loaf pan in the freezer for at least 30 minutes
- Wash the lilac flowers in cold water
- To infuse the cream with lilacs heat the cream and let cool a little bit before pouring over the lilacs
- Let cool completely and refrigerate until super cold
- Strain out the flowers and whip the cream with a pinch of salt
- In a separate bowl mix the sweetened condensed milk with lemon zest and lemon juice until smooth
- Add in some extra lilac flowers and stir in the cream
- Pour the mixture in the cold loaf pan and cover with plastic wrap and place in the freezer
- Ideally, freeze overnight
- Thaw for 5-7 minutes before serving
Notes
If the cream doesn't want to whip as good or you mix it in the condensed milk too fast, don't worry, the ice cream will be good