Lavender Dark Chocolate Chip Ice Cream

Any lavender fan would love this thick and creamy ice cream. It's full of dark chocolate chips that simple melt in your mouth as you eat. The secret to soft chocolate is to take chocolate chips and melt them completely to remove the temper, then to add 2 tablespoons of water so the chocolate no longer solidifies completely. After you do this, you can spread the chocolate out on parchment paper and freeze until you can chop up the chocolate into small chips.

While the chocolate is cooling, take the cooled ice cream batter and churn it in an ice cream maker until it reaches a soft-serve consistency. Add in the chocolate chips and mix until evenly distributed throughout the ice cream.

Move to an air-tight container and freeze for a few hours or until solid.

If you liked this recipe try out my Bourbon Old Fashion Ice Cream.

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Recipe

Makes: 1 pint ice cream                                   Time: 20 minutes + freezing

Ingredients

• 2 cups heavy cream

• 2 cups half-n-half

• 1 cup granulated sugar

• Pinch of salt

• 2 1/2 tbs dried lavender buds (can use 1/4 cup lavender syrup and 1/4 cup less sugar)

• 1 tsp vanilla

• 1-2 drops purple food coloring (optional)

• 4 ounces dark chocolate bar

Directions

1. In a medium saucepan place the heavy cream, half-n-half, sugar and salt. Stirring occasionally, heat over medium heat until mixture starts to simmer.

2. Take the pan off of the heat and add in the vanilla and optional food coloring. Place in fridge or freezer until the mixture is cold, not frozen. 

3. Next, prepare the chocolate. Melt the chocolate and 2 tbsp water in a double boiler and stir until combined. 

4. Take a pan and cover it with parchment paper. Pour the chocolate onto the pan and spread into thin layer of chocolate. Place in freezer for a few hours or until it's firm enough to be cut. Create 'chips' for the ice cream by cutting out small rectangles. Store back in the freezer until ready to use. 

5. Take cold ice cream batter and churn it using the instructions for your ice cream maker.

6. In the last 2 minutes of churning add in the chocolate chips until fully dispersed throughout the ice cream.

7. Eat immediately or transfer to air tight container and keep in the freezer for at least 3 hours.  

Ice cream recipe by A Spicy Perspective's Lavender Dark Chocolate Chip Ice Cream.

Chocolate chip recipe from Food 52's article on 'How to Make Perfect Chocolate Chunks for Ice Cream'.