Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 2 cups Original Almond Breeze
- 2 tbsp dried lavender flowers
- 1/4 cup corn flour
- 1/2 cup granulated sugar
- Pinch of salt
- 3 tbsp coconut oil
- 1 tbsp vanilla paste
METHOD
- Place almond milk and lavender flowers in a medium saucepan over medium heat and heat until the almond milk is beginning to boil
- Remove from the heat and sit for 5 minutes before straining out lavender flowers and returning almond milk to saucepan
- Add corn flour, sugar and salt to saucepan. Whisk together until no clumps remain
- Add vanilla paste and whisk to combine
- Set over medium heat, whisking continuously until the mixture comes to a boil. Remove from heat and whisk in coconut oil until its melted and combined then allow to cool completely
- Once chilled, whisk again vigorously. Place mixture in an ice cream maker and churn according to directions
- Transfer to an airtight container and freeze for at least 3 hours before serving
Serves 4
Prep Time 3.5 hours