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Lavender Honey Mascarpone Ice Cream with Fresh Peach Compote and Shortbread Crumble

Lavender Honey Mascarpone Ice Cream with Fresh Peach Compote and Shortbread Crumble

Lavender Honey Mascarpone Ice Cream with Fresh Peach Compote and Shortbread Crumble

By recipes genie | Published on December 27, 2024

Tools & Equipment

1
medium saucepan
2
fine-mesh sieve
3
heat-safe bowl
4
immersion blender or whisk
5
plastic wrap
6
ice cream maker
7
zip-top bag or parchment paper
8
rolling pin or food processor
9
freezer-safe container
10
spoon
11
scoop

Ingredients

Ice Cream Base

  • 1
    2 heavy cream cups
  • 2
    1 whole milk cup
  • 3
    0.75 granulated sugar cup
  • 4
    0.25 honey cup
  • 5
    4 mascarpone cheese oz
  • 6
    2 dried lavender flowers tbsp
  • 7
    0.25 salt tsp

Peach Compote

  • 1
    2 fresh peaches, sliced cups
  • 2
    0.25 water cup
  • 3
    2 lemon juice tbsp
  • 4
    2 granulated sugar tbsp

Shortbread Crumble

  • 1
    4 shortbread cookies oz

Directions

1

Combine Base Ingredients

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, honey, and salt. Gently heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Be careful not to let the mixture boil.

2

Infuse Lavender

Add the dried lavender flowers to the saucepan and reduce heat to low. Simmer gently for 15 minutes to infuse the cream with lavender flavor. The cream will begin to smell fragrant.

3

Strain Lavender Infusion

Remove the saucepan from the heat and let the mixture cool slightly. Strain the lavender-infused cream through a fine-mesh sieve into a heat-safe bowl, discarding the lavender flowers. This removes the solids and leaves a smooth cream.

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4

Incorporate Mascarpone

Add the mascarpone cheese to the strained cream mixture. Use an immersion blender or whisk to combine until smooth and well incorporated. If using a whisk, be sure to break up the mascarpone before mixing into the warm cream. This step ensures a creamy texture in the final ice cream.

5

Chill Ice Cream Base

Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to chill thoroughly, which is crucial for good ice cream texture.

6

Churn Ice Cream

Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-30 minutes. The ice cream is ready when it has thickened into a soft-serve consistency. If you do not have an ice cream maker, see the 'Tips' section for alternative methods.

7

Make Peach Compote

While the ice cream churns, prepare the peach compote. In a medium saucepan, combine the sliced peaches, water, lemon juice, and granulated sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the liquid has reduced into a light syrup, about 10-15 minutes.

8

Cool Peach Compote

Remove the peach compote from the heat and let it cool to room temperature. The compote will thicken slightly as it cools. Set aside while preparing shortbread crumble.

9

Prepare Shortbread Crumble

Place the shortbread cookies in a zip-top bag or between two pieces of parchment paper. Use a rolling pin or your hands to crush the cookies into coarse crumbs. Alternatively, you can pulse the cookies in a food processor for a few seconds until crumbled. Set aside.

10

Layer and Freeze Ice Cream

Once the ice cream is churned, transfer it to a freezer-safe container. Layer the ice cream with the peach compote and shortbread crumble. Gently swirl the layers together with a spoon or knife. Cover and freeze for at least 2 hours to allow the ice cream to firm up completely.

11

Serve

Before serving, let the ice cream soften slightly at room temperature for 5-10 minutes. This will make it easier to scoop. Scoop into bowls or glasses and garnish with extra peach compote and shortbread crumble. Enjoy the mix of creamy, sweet, and crunchy textures!

Recipe Tips

  • For a stronger lavender flavor, increase the amount of dried lavender flowers to 3 tablespoons or steep for longer.
  • If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container and freeze for 2-3 hours, stirring every 30-60 minutes to break up ice crystals. This will result in a slightly less smooth texture but is a workable alternative.
  • If fresh peaches aren’t in season, frozen peaches can be used for the compote, but ensure to thaw them and drain excess liquid before cooking.
  • Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. For optimal texture, allow to thaw for 10 mins before serving.
  • Always practice good hygiene. Wash your hands and utensils thoroughly to prevent cross-contamination. Do not reuse a utensil that has touched raw meat or fish to avoid food poisoning.

Nutrition Facts (per serving)

Calories

380 kcal

Carbs

45g

Protein

5g

Fat

22g

Fiber

2g

Sugar

35g

Sat. Fat

14g

Sodium

180mg

Trans Fat

0.5g

Cholesterol

90mg

Potassium

250mg

Vitamin A

150%

Vitamin C

5%

Calcium

100%

Iron

0.8%

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