For many of us, summer is a time of outdoor events and celebrations. It's also a season of abundant botanical splendor, when sweet-scented air wafts through our windows, colorful flowers dance freely in the breeze, and rich green foliage offers cooling shade during the hottest days. So what better way to embrace the spirit of the season than by infusing floral flavors into freshly made ice cream? 

Perfect for sunset parties in the backyard, DIY wedding celebrations, or an enjoyable bite with your favorite companion, these unique floral ice creams feature a bouquet of botanical flavors, from blossoms to tea leaves to honey. Each combination is well balanced and sure to charm the taste buds all summer long! 

Vanilla Rose Ice Cream Recipe

Yield: Makes about 1 quart.

Ingredients 

• 2 cups organic half-and-half
• 1 cup organic heavy cream
• 1/2 cup organic sugar
• 1 cup organic rose buds or petals
• 1 tsp. organic rose water
• 1 organic vanilla bean, split and scraped

Directions 

1. Combine half-and-half, cream, sugar, scraped vanilla bean pulp, rose buds, and vanilla bean pod in a large saucepan.
2. Place over medium heat.
3. Stir occasionally until mixture just barely begins to simmer. Do not boil!
4. Remove the mixture from heat immediately and allow to cool for a few minutes.
5. Strain out the rose buds and vanilla bean pod with a funnel with strainer or mesh strainer.
6. Pour mixture into a lidded container.
7. Refrigerate overnight to allow the flavors to develop.
8. Whisk in rose water and pour mixture into an ice cream maker to freeze as directed.
9. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.

Chocolate Lavender Ice Cream Recipe

Yield: Makes about 1 quart.

Ingredients

• 2 cups organic half-and-half
• 1 cup organic heavy cream
• 1/2 cup organic sugar
• 1 cup organic roasted cacao powder
• 4 tsp. organic lavender flowers
• 2 tsp. organic or homemade vanilla extract

Directions:

1. Combine half-and-half, cream, sugar, cacao, and lavender in a large saucepan.
2. Place over medium heat.
3. Stir occasionally until mixture just barely begins to simmer. Do not boil!
4. Remove the mixture from heat immediately and allow to cool for a few minutes.
5. Strain out lavender.
6. Whisk in vanilla extract and pour mixture into a lidded container.
7. Refrigerate overnight to allow the flavors to develop.
8. Pour mixture into an ice cream maker and freeze as directed.
9. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.

Chamomile Honey Ice Cream Recipe 

Yield: Makes about 1 quart.

Ingredients 

• 2 cups organic half-and-half
• 1 cup organic heavy cream
• 1/4 cup plus 2 Tbsp. local honey
• 1/4 cup organic chamomile flowers
• 2 tsp. organic or homemade vanilla extract

Directions  

1. Combine half-and-half, cream, honey, and chamomile in a large saucepan.
2. Place over medium heat.
3. Stir occasionally until mixture just barely begins to simmer. Do not boil!
4. Remove the mixture from heat immediately and allow to cool for a few minutes.
5. Strain out chamomile.
6. Whisk in the vanilla extract and pour mixture into a lidded container.
7. Refrigerate overnight to allow flavors to develop.
8. Pour mixture into an ice cream maker and freeze as directed.
9. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.

Jasmine Matcha Green Tea Ice Cream Recipe

Yield: Makes about 1 quart.

Ingredients 

• 2 cups organic half-and-half
• 1 cup organic heavy cream
• 1/2 cup organic sugar
• 2 Tbsp. organic jasmine green tea
• 2 tsp. organic matcha green tea powder
• 2 tsp. organic or homemade vanilla extract

Directions 

1. Combine half-and-half, cream, sugar, and jasmine green tea in a large saucepan.
2. Place over medium heat.
3. Stir occasionally until mixture just barely begins to simmer. Do not boil!
4. Remove mixture from heat immediately and allow to cool for a few minutes.
5. Strain out green tea.
6. Add matcha green tea powder and stir well.
7. Whisk in the vanilla extract and pour mixture into a lidded container.
8. Refrigerate overnight to allow flavors to develop.
9. Pour mixture into an ice cream maker and freeze as directed.
10. Once semi-solid, spoon the mixture back into a lidded container and harden in the freezer for at least one hour before serving.

https://blog.mountainroseherbs.com/flower-infused-ice-cream-recipes