Summer and ice cream seem to go together like peanut butter and jelly, bread and butter and fireworks on the 4th of July. I have eaten ice cream for breakfast, lunch and dinner as a stand alone meal- trust me, it’s divine! I will gladly skip cake for an extra scoop.. I have even stood in line for 30 minutes in Portland, Oregon, at the Salt and Straw just to get a big scoop of deliciousness in a cone.
Ice cream is a perfect refreshing, summertime dessert (or snack or meal). The cold, sugary custard seems to go down extra sweetly in the hot months of summer. So, I thought, what better time to explore all of the fun things we can do with it, as we wind down June and get ready for Independence day?
Since I’m in love with herbs, fresh produce… and most anything that has sprouted from earth; I wanted to explore the bounty from my garden and look for new ways to use plants in my everyday life. (This, just so happens, to be a fun, and tasty new treat that is already making my mouth water!)
So, let’s combine the two. I’ve thought of some lovely, fresh garden flavors to mix into our ice cream. This is bound to beat the repetitive rocky roads, mint chocolate chips, and cookie dough ice cream you’ve been munching on – I promise! There is something about the creamy, homemade dairy that incubates natural flavors so nicely.
Before we dive into all the fun flavors we can pluck from our gardens – let’s go over how to make a homemade ice cream first. I’ll describe the “Philadelphia style” ice cream method – which is much faster than the classic, custard versions. I wanted to pick the perfect method for any last minute “I need ice cream now!” cravings.
The best part of this method? You don’t even need an ice cream machine! (Just a lot of elbow grease).
Easy Vanilla Ice Cream Recipe (No Eggs!)
This ice cream recipe is lighter and fluffier than classic ice cream methods. Which, I personally think, makes it perfect for the fresh flavors we’ll throw in later.
To start, gather the following ingredients:
- 2 quarts half-and-half cream
- ½ pint heavy cream
- 1 ½ cups white sugar
- 4 tsp. vanilla extract
- 1 pinch salt
Then, follow these instructions:
- Mix all ingredients together.
- If you have an ice cream machine: churn according to the maker’s instructions. Once your mixture is thick, store it in a freezer-safe container.
- If you do not have an ice cream machine: first store the ice cream mixture into a freezer-safe container, and let sit for an hour. Afterwards, remove the mixture from the freezer and churn – vigorously! (You may use a spatula, whisk, or electronic hand mixer). Repeat every 30 minutes for the next 2-3 hours, or until frozen.
If you go straight to digging in – remember that your ice cream will at first be very creamy. If you prefer thicker, classic ice cream textures, you can leave it overnight in your freezer.
Also, while cream and sugar ice creams tend to be lighter, custard based ice creams are great emulsifiers. This means, they’ll absorb more of your flavor additions. But, both methods are a great way to treat an ice cream yearning – so use whatever method you prefer.
Once you’ve made your own homemade ice cream, you are ready to spruce it up with your garden’s natural seasonings. Here are some of my favorite flavor ideas, that have me doing the happy dance!
Yummy Garden Flavors for Your Homemade Ice Cream
First, I recommend using fresh herbs over dried ones. Fresh herbs have flavor-rich oils that are otherwise lost in the drying process. Yet, dried lavender, chamomile, and lemon verbena are great in either form – thanks to their potency.
Now, let’s start to experiment! I’ve categorized different taste profiles below, full of my favorite recipe ideas:
Flavors: Fruity and Floral
The first idea that drifted in my mind was this fruity, floral blend: blueberry-lavender.
This is all kinds of Yum! This sounds like such a scrumptious balance of botanic purple flowers with acidic, plummy berries. Since lavender has strong, floral tones, it pairs perfectly with citrus and berries. Then, I thought of other combinations lavender could marry, like cherries (see backstory), strawberries, pears, blackberries. (Heaven on earth, y’all!)
(Tip: I know lavender can be tricky. The strong, herbal scent can easily become overpowering. So, to avoid this, try diluting the lavender by using infused sugars! Simply let the lavender sit in sugar, and let it absorb a fair amount of flavor. See my other post on infused sugars, honeys, and drinks.)
But, if the strong fragrances of lavender don’t suit you – don’t give up and just go with vanilla-there are plenty of other more neutral, floral tones to make a lovely addition to your ice cream. You may try, for instance, chamomile, rose, or violet and mix these together with the berry variant of your choice. These lighter, flowery tastes are a nice balance to the sweet, tartness of berries. (Rose/honey/vanilla is what I was standing in line for 30 minutes-it’s really that good!)
(The photo above is a rose-strawberry flavored ice cream. These elements bring out the natural sweetness in one another. Not to mention, they’re so gorgeous together!)
To glue all of these strong flavors better, try adding a dose of honey. The honey will accentuate the natural sugar of the flowers and berries. Therefore, it will dilute any overpowering acidity, or fragrance. Plus, it’ll bring out the sweetness in your vanilla ice cream, as well – win-win!
Flavors: Minty with Citrus
The second most mouth-watering ice cream flavor I’ve heard is lemon mint.
Naturally, I am a huge fan of minty, cooling flavors. And to add in a zesty, citrusy kick? Double yum! This is the perfect flavor combination for those who love a clean, refreshing taste.
Another member of the mint family to try is rosemary. Rosemary pairs deliciously with citrus, and is especially yummy with oranges. For whatever flavors you try, I recommend swirling in organic maple syrup or honey. This is the best way to prevent too much acidity from your citrus!
Flavors: Minty and Fruity
Perhaps you’re searching for the fresh touch of mint, with the sweet syrupy goodness of a fruit. Common mints like peppermint, rosemary, and basil, are often paired with blueberries, strawberries, and even peaches. So, these variations make delectable and interesting ice cream flavors, as well. (and then sprinkle white chocolate chips for real decadence)
Plus, from personal experience, I know how delicious a strawberry-mint combination is! If you’re looking for a perfect summer afternoon, throw in some cucumber, as well.
But, your options are truly limitless here. Watermelon, honeydew, passion fruit, kiwi – almost all fruits pair well with a member of the mint family. Have fun, and get creative with your pairings!
Adding Herbs and Flowers to Your Ice Cream
Now that you’ve selected your array of herbs, fruits, and flowers, it’s time to stir them into your creamy dessert.
First, ensure that you wash and dry your herbs before using. And make sure you don’t ingest any plants that have interacted with harmful chemicals! I recommend to steep and strain your herbs before you store them in your ice cream. However, you may also puree your plants on a stovetop.
Remember, use a light hand when choosing the quantity of plants. Three or four mint leaves, with a cup of berries, for example, is plenty to flavor a quart of ice cream. Trust your judgment on this one.
As a tip, if you’re going to puree your flavor mixture – whisk in 1-3 tbsp. of sugar and cornstarch, as well. Stir your mix occasionally in a saucepan over medium-low heat, until it’s thick and bubbly. Then, blend in a food processor or blender until smooth. Afterwards, push your mixture through a mesh strainer to rid of any seeds!
Once that’s complete, churn the cooled mixture into your ice cream, and freeze. Now, you may freeze to your liking. If you prefer soft-turned ice cream, you only have to wait a couple hours. But, if you like the spoon-bending thickness of classic ice cream, let your mix sit overnight in an airtight container.
After freezing, your unique, garden-made ice cream is ready for tasting! I think blueberry lavender ice cream would taste heavenly on a dark chocolate brownie. Or, maybe a chamomile lemon ice cream, with some snickerdoodle cookies on top!
Once you start flavoring ice cream yourself, you’ll never want to go back. Especially with all of the additional health benefits natural flavors have (like antioxidants, reduced heart rate, and more).
These irresistible, delectable flavors will be sure to have your taste buds tingling! Plus, it is so easy to pluck from our gardens, with so many flavor variations. That is what makes this the perfect summer treat – an easy recipe, with endless yummy possibilities.
So, grab some ice cream, invite a few of your favorite people and sit awhile in the garden. Summer, gardens, ice cream and friends and you are truly rich!
Happy Planting – And Churning!
DeeAnn- The Victory Garden Gal
(and Brittany Haas)
Research Articles
Cole, Leslie. “Fresh herbs make sweet and sophisticated ice cream”. The Oregonian, Advance Local Media LLC, 10 January 2019. https://www.oregonlive.com/foodday/2010/08/leafy_and_luscious.html
Greaves, Vanessa. “How to Make Ice Cream at Home”. AllRecipes, Meredith Food Group, n.d. https://www.allrecipes.com/article/homemade-ice-cream/
Menanix, Sarah. “Chamomile Blackberry Ice Cream”. SnixyKitchen, Snixy Kitchen, 10 September 2018. https://www.snixykitchen.com/chamomile-blackberry-ice-cream/
N,a. “Healing Herbs and Medicinal Plants List”. Herbs List, Herbalist.net, n.d. https://www.herbslist.net/