Lavender Ice Cream with Orange Marmalade Swirl (egg-free)


This was created by Jackie Gochenouer for Chapter Two of the Ice Cream Mix Tape - Iā€™m Shy and I Have a Crush On You

Yield: about 1 quart

Spice grinder 
Loaf pan (approx. 9x5)
Small saucepan
Rubber spatula

2 cups heavy whipping cream
1 cup sweetened condensed milk
1/4 cup whole milk
1/4 cup light corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/2 tsp lavender, divided
1/3 cup orange marmalade

Set aside 1/2 tsp lavender. Process remaining 1 tsp lavender in spice grinder until finely ground, set aside. 

Add heavy cream to blender. Process on medium speed until soft peaks form, about 30 seconds. Scrape down sides of blender jar with rubber spatula, then process again on medium speed until stiff peaks form, about 10 seconds. 

Add condensed milk, whole milk, corn syrup, salt, and ground lavender to blender and stir briefly to combine. Process again on medium speed until fully combined, about 10 seconds. The consistency of the mixture will resemble a milk shake. Pour mixture into a loaf pan or medium metal bowl, and fold in 1/2 tsp whole lavender flowers.

In a small saucepan, gently heat marmalade over medium heat until melted and pourable, but not piping hot. Set aside two tablespoons. Gently fold in remaining marmalade to ice cream mixture. Drop reserved 2 T marmalade onto top of mixture, and use a small knife to trace zigzags through it to create a marble effect. 

Place plastic wrap directly onto surface of ice cream mixture, smoothing out any wrinkles, and freeze until firm, at least 6 hours. Enjoy!