Ingredients
Equipment
Method
- Pick lilac flowers. Lightly shake them to get rid of any critters.
- Remove all of the stems from the lilac blooms so only the actual little purple blooms remain. Rinse the flowers to remove dirt etc.
- Cook the vegan cream over medium heat with sugar until the sugar dissolves. Remove from heat. Stir in the vanilla and sea salt.
- Prepare the cashews. Soak cashews in water for roughly 5 hours or overnight in the fridge.
- Once the cream and sugar mixture has cooled to a lukewarm temperature, add the flowers. It's very important the cream has cooled because otherwise you can burn the flowers and ruin their flavour. Let the flowers steep at room temperature until the cream has cooled and then place it in the fridge to steep further. This can take about 12 hours, but it's a personal preference thing so if you find it has gained loads of flavour before then you can move onto the next step when you're ready.
- Strain the flowers from the mixture.
- Mix the cashews in a high speed blender with the cream mixture until smooth.
- Once cool, pour the mixture into your ice cream machine and follow the instructions for your machine.
- Once the ice cream has finished churning, either enjoy immediately or place in your freezer.
- Enjoy!! :)
Notes
*Removing the stems is very important because otherwise the ice cream might have a bitter taste!
However if you are using lilac syrup instead, simply skip all the lilac steps and just pour the syrup over the ice cream instead!
However if you are using lilac syrup instead, simply skip all the lilac steps and just pour the syrup over the ice cream instead!