Ice Cream with Lavender Tea Compote
July is National Ice Cream month and July 15th is National Ice Cream Day! Cool off on those hot summer days with ice cream with this mango papaya lavender tea compote. The ice cream with lavender tea compote is a light and refreshing dessert. Try the recipe this July!
Ingredients for Ice Cream:
- 2 cup heavy cream
- 2 cup half & half
- 1 cup sugar
Directions for Ice Cream:
- Put non-shattering pan for 30 minutes into the freezer
- Mix heavy cream, half & half and sugar together
- Pour mixture into the cold pan
- Freeze for 25 minutes
- Beat the mixture with a hand mixer for 1 minute
- Place back into the freezer
- Repeat steps 4-6 for at least 4 times or until your ice cream is smooth and firmly frozen
Ingredients for Fruit Compote:
- 2 mangoes
- 1 papaya
- 1/2 cup sugar (if you prefer it to be more sweet)
- 1 brewed and sieved mug of indi chocolate Lavender Tea
Directions for Fruit Compote:
- Peel and core both the mango and papaya
- If applicable, add 1/2 cup sugar
- Cook fruit in tea for 30 minutes
