Lilac Ice-cream (vegan).. Syreeni jäätelöä. This was an experiment that turned out surprisingly well, because I did not use an ice-cream machine. The trick is that you need to go stir it yourself pretty often while its freezing. But the recipe is simple, just 3 ingredients: 2 cups fresh lilac flowers (remove the flowers from the stem), 2 cups coconut milk, 3/4 cup birch sugar. Heat the coconut milk in a pot on the stove. Add the birch sugar, stir to dissolve. Then turn off the heat and add the lilac flowers. Stir. Let sit for 10 minutes. Strain out the flowers. Pour into a glass casserole dish. Let cool to room temperature. Then put into freezer for 90 minutes. After 90 minutes, scrape the sides of the dish with a knife to remove the mixture that is sticking to the sides, and stir the mixture quickly with whisk. Return to freezer for 45 minutes. Then again, scrape the sides of the dish with a knife, stir quickly with a whisk. Return to freezer for 30 minutes. Then again, scrape the sides of the dish with a knife, stir quickly with a whisk and return to freezer for another 30 minutes. Continue to do this every 30 minutes for a total of 4-5 hours. The more often you whisk the mixture, the lighter & fluffier your ice cream will be.
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It tastes super yummy & floral. Next time I will make this with oat milk, because the coconut milk has a strong coconut flavor that can overpower the lilac. The flavor of the lilacs in the ice cream is subtle, so I recommend adding some lilac syrup (recipe is also on this website) on top of the ice cream and then its so incredibly good and bursts with lilac flavor. Enjoy!
