One aromatic drop, one bite of pure joy. Ice cream with edible essential oils turns every scoop into a fragrant journey through summer. Here’s how to make a dessert in your own kitchen that delights all the senses — simple, creamy, and perfect for hot summer days.
Ingredients:
- 500 ml (2 cups) whole milk
- 250 ml (1 cup) heavy cream (30% fat)
- 150 g (¾ cup) sugar
- 4 egg yolks
- A few drops of edible essential oil of your choice (Lemon, Wild Orange, Tangerine, Vanilla, Peppermint, Spearmint, Lavender, etc.)
- A pinch of salt
Instructions:
- In a saucepan over medium heat, warm the milk with half the sugar until it begins to steam (do not let it boil).
- In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes pale and fluffy.
- Slowly pour the warm milk into the yolk mixture, stirring constantly to prevent curdling.
- Return everything to the saucepan and cook over low heat until slightly thickened (enough to coat the back of a spoon).
- Remove from heat, add the cream, salt, and essential oils. Stir to combine.
- Place in the freezer and chill until completely firm.
Flavor tips:
- Lemon and Peppermint oils create a refreshing summer flavor.
- Lavender oil pairs beautifully with honey (you can add a tablespoon of honey while cooking the custard).
- Vanilla oil is a fantastic addition to almost any flavor.
- Essential oils are very strong, so it’s best to start with one drop, taste the mixture, and add more gradually until you reach your desired flavor.
