It only took me three months to make my first ice cream of 2014. There's no excuse with a climate like Southern California, we're lucky here and could be eating ice cream any day of the year, like orange lavender buttermilk ice cream!
But enough of being a weather gloat. I'm just super happy to be making ice cream again, it's one of my favorite things to do in the kitchen. This is a heavy cream and cream cheese type of ice cream and not a custard base like a french ice cream which has eggs.
I've never made it like that but would love to try it and see the difference in tastes. I think the french method needs more babysitting to prevent the eggs from scrambling though.
This way is the opposite, only needing a quick boil. After it's chilled down, the whole mix gets poured into an ice cream maker, press start and in 20 minutes you'll be licking your spoon clean and any others around you!
I decided to roast the oranges, taking away that slight sour taste and letting them get all brown and caramelized. You could even leave out the lavender if it ain't your thing but trust me...it tastes amazing.
Adapted from Jeni's Splendid Ice Cream
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