So was at Disney this past week and tried your ice cream while at Disney Springs. This was the best ice cream I have ever had. I will definitely be making this at home.
Thank you so much, Tyler! The tip to steep the dried lavender buds in honey (rather than the fatty dairy products) to avoid the “soapy” flavor characteristics is priceless. I made this lavender honey ice cream (with Tupelo honey), and incorporated the pulp of one vanilla bean into the ice cream base, while also allowing the empty pod to steep along with the lavender buds. This ice cream has a wonderful mouthfeel, with an explosive complexity of flavors. I love the additional floral notes and tones of warmth that the vanilla adds. Thank you, again! (I also purchased your “Salt and Straw” ice cream cookbook; I cannot wait to explore more…)
My new ice cream freezer just finished turning. I couldn't wait to try this recipe! I only tasted a small spoonful, before scooping the ice cream into a container for additional freezing, but it was very flavorful. The texture is amazing - so lovely - I added three drops of violet gel food coloring and the shade is a soft, pale purple. I'm not sure how the taste will go over with others, but it's floral and very delicate. It's to be served with homemade pound cake. I do hope it's a hit!
I am from Argentina, we have GREAT ice cream here, but the honey lavender and almond ganache ice cream from Salt and Straw are one of my favorites!!! Chefs kiss!
This is my favorite flavor. Now I can attempt to make it. I'm lactose intolerant, but I'm always in line with the 50 other people to grab this. Worth it
This looks like another great recipe for me to try with my recently acquired Ninja Creami! Although I usually like to use eggs in my ice creams. BTW, it’s nice to meet another Pacific Northwesterner! I live at the north end of Washington State, a couple of hours north of Seattle! We get lots of lavender here too! Thanks for sharing!
It's fine to heat the cream with the custard base. It's not going to curdle unless you royally mess up, especially if you don't take it to crazy temperatures above 185 F. I see this myth of curdling the cream repeated so many places.
Thank you so much for posting this. I just added the cream, accidentally, to the milk mix and heated it slowly until the sugar dissolved - it's in the refrigerator, chilling, so I'm relieved to read your information....
For me, lavender is overpoweringly associated with bubble bath in my brain, so I can't picture enjoying it in any sort of food, beverage, or dessert. BTW, lavender was also the defacto Air Freshener of its day during the middle ages throughout Europe. Looks beautiful though. 👍😊 As for me, I think my most successful frozen dessert to date was a Prickly Pear Sorbet ... a stunning scarlet-purple color, and a 12 outta 10 flavor and texture. ❤
Where did you learn how to make ice cream :) are you self taught? You are very clever with ingredients:) So in terms of not boiling the cream: boiling the cream unravels the protein so it binds to free roaming water in the ice cream base making it less icy.
Better off with the gelato texture....lavender gelato! Don't loose the fresh flavor of lavender by allowing the lavender cuttings to stale out over time - otherwise known as drying the herb out - that process is not really good handling of fresh bulk produce because you will loose its full potential of flavor robustness. So....try putting in all the lavender paste ingredients in the blender and make a puree instead from fresh juicy lavender cuttings...then you'll see the difference in that the lavender taste is much more robust...not staled out. Great if you have such a machine to make a gelato texture instead of rock hard ice cream. Good quality cream (try goat cream since that is creamier than cow's cream) would make an excellent creamy long lasting little scoop in your mouth than a big scoop of bad foamy hard ice cream that will not last long...in fact, the very hard low quality cream ice cream will become like fast liquid in your mouth. Nice work....just giving you some advance "connosseur" tips.
@@cherryspark Wasn't there yesterday. I looked thoroughly through the description info before replying to her comment. He must have seen the comment and added it.
It's a recipe for cooks. Professional receipts do not include the amount of ingredients because it is assumed that you know how to add basic ingredients
Good idea, and a flavor I nee to try to make. but xanthan gum is a poor stabilizer for ice cream. Use a proper stabilizer. At first glance, these ingredients look off. Show us the fat/MSNF/total sugars/total solids/water totals. Show us freezing depression curve chart.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
![ถามตรงๆ กับ อาจตุพร ทำไม ประเทศไทย ใครเป็นนายก ก็โดนด่า พอออกเเล้วคนคิดถึง!!?? l [Nickynachat]](http://i.ytimg.com/vi/3YFLMXxBGAs/mqdefault.jpg)
So was at Disney this past week and tried your ice cream while at Disney Springs. This was the best ice cream I have ever had. I will definitely be making this at home.
Thank you so much, Tyler!
The tip to steep the dried lavender buds in honey (rather than the fatty dairy products) to avoid the “soapy” flavor characteristics is priceless.
I made this lavender honey ice cream (with Tupelo honey), and incorporated the pulp of one vanilla bean into the ice cream base, while also allowing the empty pod to steep along with the lavender buds.
This ice cream has a wonderful mouthfeel, with an explosive complexity of flavors.
I love the additional floral notes and tones of warmth that the vanilla adds.
Thank you, again!
(I also purchased your “Salt and Straw” ice cream cookbook; I cannot wait to explore more…)
My new ice cream freezer just finished turning. I couldn't wait to try this recipe! I only tasted a small spoonful, before scooping the ice cream into a container for additional freezing, but it was very flavorful. The texture is amazing - so lovely - I added three drops of violet gel food coloring and the shade is a soft, pale purple. I'm not sure how the taste will go over with others, but it's floral and very delicate. It's to be served with homemade pound cake. I do hope it's a hit!
I am from Argentina, we have GREAT ice cream here, but the honey lavender and almond ganache ice cream from Salt and Straw are one of my favorites!!! Chefs kiss!
I lived in seattle and now that I came back home I miss the ice cream 🫶🏻
This looks delicious. Thankyou for helping me perfect my ice cream. Its definately waaay better without egg!
I am glad I am home safe home now lol I hope everything works out ok great I love it thank miss
Okay thank
Your Honey Lavender ice cream is my FAVORITE! 💜
Here to say that I tried this recipe (just halved the amount of white sugar) and it’s one of the best things I’ve ever tasted in my life. Thank you!
that was the only change you made? all other ingredients were the same amount?
This is my favorite flavor. Now I can attempt to make it. I'm lactose intolerant, but I'm always in line with the 50 other people to grab this. Worth it
I’m watching this at like 12 and I find this very interesting
I would eat this!!! I love Lavender. 💜
I LOVE ICE CREAM THE MOST MUCH
I would love to make a Gardenia ice cream one day.
Sounds interesting
“Scary because it starts with an X”
That is seriously me deciding whether or not to cook a recipe
Sugar is scary!!! Poison
This looks like another great recipe for me to try with my recently acquired Ninja Creami! Although I usually like to use eggs in my ice creams. BTW, it’s nice to meet another Pacific Northwesterner! I live at the north end of Washington State, a couple of hours north of Seattle! We get lots of lavender here too! Thanks for sharing!
If you use white honey, the purple of lavender buds colors the ice cream without drops, and you get more of the lavender flavor!
Ooooh that’s sounds Fabulous, honey lavender
I live in Oregon I love salt and straw it’s so good but I have A request make the brownie ice cream
It looks so incredible!
HELLO 👋
Cool
Good 😊
Yes he does.
Did you steep the lavander syrup on low heat for four hours , or just bring it to a boil then let it sit for the time?
Ty! This is my moms fav ice cream she really liked this
Hello, how long should I let it boil before turning the heat off?
AMAZING!
Sounds amazing, thanks!! 💚🐝
Delicious ice cream, diferent, fresh, thanks.
My fav!!
It's fine to heat the cream with the custard base. It's not going to curdle unless you royally mess up, especially if you don't take it to crazy temperatures above 185 F. I see this myth of curdling the cream repeated so many places.
Thank you so much for posting this. I just added the cream, accidentally, to the milk mix and heated it slowly until the sugar dissolved - it's in the refrigerator, chilling, so I'm relieved to read your information....
It’s so good you should try it lol :3
Beautiful 🤩😋
XANTHAN GUM has been aroundlnger than your grandparents lol no branding back then!
yum
Tht looks delious
Great job!
It looks so yummy. However, that would be great & really appreciate if the recipe more clearly by ml/ gr for ingredient. Thank you!
Lavender is already one of my favorite colors 😄🍧
i’m eating a pint right now
His kitchen makes him look so tiny. Its like he could turn around and open a miniature cupboard door.
For me, lavender is overpoweringly associated with bubble bath in my brain, so I can't picture enjoying it in any sort of food, beverage, or dessert. BTW, lavender was also the defacto Air Freshener of its day during the middle ages throughout Europe.
Looks beautiful though. 👍😊
As for me, I think my most successful frozen dessert to date was a Prickly Pear Sorbet ... a stunning scarlet-purple color, and a 12 outta 10 flavor and texture. ❤
I really want to make this but i'm severely lactose intolerant sighhhh. any suggestions for making a dairy free version?
is that how you get the color? steeping in warm honey?
I wish I could buy these flavors here in Texas
Make your own, that’s what I did. Been trying to find regular honey vanilla ice cream,couldn’t . got a machine. It’s great
Can i use agar instead of xanthan?
I’m going to do this recipe but without honey and tapioca sugar.
Awesome! Let us know how it goes! 😋
Non-honey lavender ice cream 🤔 But agreed with ^^. Let us know how it turns out.
@@foodandwine I just tried making this. I came out to soapy tasting. I followed directions exactly. What did I do wrong? Please help
BLUEBELL !!!!!
Neat….
Makes me want to buy a compressor ice cream machine.
They be very $$$$$$$!
Kk
You can find in rummage sales. I have one and it’s the best.
I like the part where he makes ice cream 🤣🤣
UBE
Where did you learn how to make ice cream :) are you self taught?
You are very clever with ingredients:)
So in terms of not boiling the cream: boiling the cream unravels the protein so it binds to free roaming water in the ice cream base making it less icy.
So you’re saying that you should boil the cream, right?
TH-cam needs to push ads more like this 😩
Can you have a substitute for xanthan gum?
It’s bad for your gut. It has soy snd corn and it’s GMO.
The Thumbnail them ice cream be looking like onions
Can I leave out the Xanthan Gum?
Better off with the gelato texture....lavender gelato! Don't loose the fresh flavor of lavender by allowing the lavender cuttings to stale out over time - otherwise known as drying the herb out - that process is not really good handling of fresh bulk produce because you will loose its full potential of flavor robustness. So....try putting in all the lavender paste ingredients in the blender and make a puree instead from fresh juicy lavender cuttings...then you'll see the difference in that the lavender taste is much more robust...not staled out. Great if you have such a machine to make a gelato texture instead of rock hard ice cream. Good quality cream (try goat cream since that is creamier than cow's cream) would make an excellent creamy long lasting little scoop in your mouth than a big scoop of bad foamy hard ice cream that will not last long...in fact, the very hard low quality cream ice cream will become like fast liquid in your mouth. Nice work....just giving you some advance "connosseur" tips.
Here in blue bunny, we don’t make fun of people, we make fun for people, to eat
Thats going to taste like an old ladies perfume
it looks like black raspberry ice cream
The icecream on the thumbnail looks like trash bags in a garbage can not gonna lie that’s what I thought it was before I read the title
Okay lol, I was gonna say that sounded rude but you’re kinda right
I don't want my ice cream to taste like a flower.
How to make chocolate milk Ermac
ole
ole
Without the measurements for each ingredient, this is not a recipe. ??
Kind of a pointless video huh?
the recipe (with measurements) is in the description, just scroll down
@@cherryspark Wasn't there yesterday. I looked thoroughly through the description info before replying to her comment. He must have seen the comment and added it.
It's a recipe for cooks. Professional receipts do not include the amount of ingredients because it is assumed that you know how to add basic ingredients
Good idea, and a flavor I nee to try to make. but xanthan gum is a poor stabilizer for ice cream. Use a proper stabilizer. At first glance, these ingredients look off. Show us the fat/MSNF/total sugars/total solids/water totals. Show us freezing depression curve chart.
Why share your secrets. This is a ice cream chain recipe?
I am new
Augus,dance
Lower The Prices of All Milk,Milk Products Now,That's too Much $$,500,000%
卜 l 1。是否可以在下禮拜卜了。
لالالای
Hi 😂😽💋
Hi I'm tyler and today on chefs at home, we'll be cooking some meth
I live in Oregon and frankly, Salt and Straw is overrated.
How so
@@dirtnbloodnotherkids It just gets a ton of hype compared to other places plus the price.
@@ebencole7180 fair enough
Why is this popping up when I search for vegan icecream?