Lavender Tapioca Ice Cream

Tiffany Bannworth

By
@MissAnubis

A delicious treat on a hot day. I love the consistency added by the tapioca.

I just use my freezer to freeze, but if you are lucky enough to have a soft serve ice cream maker, use that.

Enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8 scoops
Prep:
5 Hr 30 Min
Cook:
30 Min

Ingredients

2 c
heavy cream
2 Tbsp
lavender flowers
1
large egg
1 1/2 Tbsp
vanilla
3 Tbsp
tapioca pearls
3/4 c
sugar, or more to taste
1 pinch
salt
1 tsp
cornstarch (optional)

Step-By-Step

1In a covered saucepan, place cream and lavender flowers. Cook on low simmer for 20 minutes. Strain. (Optionally, leave in the flowers.)

2Then add the resting of the ingredients. Raise the heat to medium until the pearls are soft.

3Optionally add 1 teaspoon cornstarch. Whisk thoroughly so there are no clumps.

4Place mix in a Pyrex bowl in the freezer. Stir every 30 minutes for 4-6 hours. Then serve.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids