This ice cream tastes like spring in a bowl. It’s just lemony enough, and the floral notes from the lilacs are dreamy. Lilac season is so fleeting, and their scent is just delicious—so why not put it in a bowl! Lucky for us, lilacs are edible. That said, use ONLY pesticide-free lilacs for this (or any) recipe. It is best to purchase lilacs from farmers directly, as florists may spray their flowers--but certainly ask to be sure, no matter your source.
As with all of my ice cream recipes, I prepare the custard on the stove and then chill it in the fridge for 4-5 hours. I’ve achieved a creamier texture with 5 hours, but either is fine. Chilling it prepares the custard to be churned—adding warm custard to an ice cream maker will overheat the custard, and it will not yield a creamy texture. While the custard chills, gently pick lilac petals to wash. Ensure you have only purple petals, since the green stems are bitter and inedible. Gently wash them with cold water and lay them to dry on a plate or towel.
I add the lilac petals after churning the lemon ice cream. I considered folding them into the custard that chills in the fridge, but the petals would almost assuredly turn brown and lose their gorgeous purple hue. And I didn’t want to damage them in the ice cream maker, either, so I fold them into the ice cream once it’s done.
The cooking tools necessary for this recipe are a saucepan, whisk, large bowl with cover (or use aluminum foil to cover) and ice cream maker. If you wish to freeze the ice cream after you make it, then an airtight, freezer-safe container is also necessary. Enjoy, and leave a comment below if you make it!
Take lemons and lilacs and make the best springtime treat, ever.
12 Hours
10 Minutes
12 Hours 10 Minutes
Step 1
Place the bowl of your ice cream maker in the freezer the day before making the ice cream.
Step 2
Before opening the coconut cream, shake the cans to incorporate, and use everything in the cans. Add all ingredients through vanilla extract to a saucepan and whisk intermittently as it heats up. Bring just to an initial bowl. Immediately take off heat and whisk once more. Add mixture to a bowl (ideally one that allows for easy pouring into your ice cream maker) and chill for 4-5 hours (5 hours yield a creamier result than 4.)
Step 3
As the custard chills, gently pick lilac petals to wash. Ensure you have only purple petals, since the green stems are bitter and inedible. Gently wash them with cold water and lay them to dry on a soft towel.
Step 4
After 4-5 hours, remove the custard from the fridge, and churn it according to manufacturer’s instructions. I like my ice cream to be more creamy than icy, and thus I churned it for roughly 25 minutes. Gently fold in the lilac petals, and, if eating straight away, use some for topping. Alternatively, save some for topping for when you do eat it. Either eat straight away or freeze for a firmer texture. Make sure to freeze in an airtight, freezer-safe container with a piece of plastic wrap between the ice cream and the lid of the container. The plastic wrap helps to prevent freezer burn.
*Use ONLY pesticide-free lilacs for this (or any) recipe. It is best to purchase lilacs from farmers directly, as florists may spray their flowers--but certainly ask to be sure, no matter your source.
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