Housemade Ice Cream By The Scoop. Recipe

Prepare Pistachios

Soak pistachios in water for 4 hours, then drain and blend with a little milk until smooth.

Mix Ingredients

In a bowl, whisk together the blended pistachios, heavy cream, remaining milk, sugar, vanilla, and salt until combined.

Chill and Churn

Chill the mixture in the fridge for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.

Toast Honey

In a saucepan, gently heat honey until it becomes more liquid and slightly caramelized.

Combine Mixture

In a bowl, whisk together heavy cream, milk, toasted honey, sugar, vanilla, and salt until well blended.

Chill and Churn

Chill the mixture for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.

Mix Ingredients

In a blender, combine coconut milk, cocoa powder, maple syrup, vanilla, and salt. Blend until smooth.

Chill and Churn

Chill the mixture for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.

Make Lavender Syrup

In a saucepan, combine water, sugar, and dried lavender. Bring to a boil, then simmer for 10 minutes. Strain and cool.

Blend Sorbet Mixture

In a blender, combine raspberries, lavender syrup, and lemon juice. Blend until smooth.

Freeze Sorbet

Transfer the mixture to a container and freeze for at least 4 hours or until firm.