Does anyone know how to make it?
It's the first thing I want to do with my lavender (as long as I don't kill it again)
The ever hopeful
Dovey
Lavender Ice Cream ?
I would just take my favorite vanilla ice cream recipe and steep the lavender in some of the hot milk. Maybe stir some fresh lavender flowerets (not whole flower stalks) in the mix just before putting it in the freezer
Chris
you have mail
ALMOND BUTTER COOKIES WITH FRESH LEMON AND LAVENDER ICE CREAM Recipe courtesy Emeril Lagasse, 1999
3/4 pound (3 sticks) unsalted butter, at room
temperature
1 cup, plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
3 cups, plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 pound almond slices
Fresh Lemon and Lavender Ice Cream, recipe follows
Cream the butter and sugar in the bowl of an electric
mixer fitted with a paddle, on medium speed. Scrape
down the bowl as necessary. Cream the mixture until it is
smooth and fluffy. Add the egg yolks one at a time,
mixing between each addition. Scrape down the sides of
the bowl. Beat for 1 minute and add the vanilla. Add the
flour and salt to the butter mixture and beat on low
speed until it is fully incorporated. Increase the speed to
medium and mix until the batter is thick and creamy,
about 2 minutes. Scrape down the sides of the bowl and
the paddle.
Generously dust a large sheet of parchment or waxed
paper with the remaining 2 tablespoons of flour. Spoon
the dough down the center of the paper, fold the paper
tightly over the dough, and roll into a cylinder about 3
inches in diameter and 12 to 14 inches long. Refrigerate
for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper.
Remove the dough from the refrigerator and peel away
the paper. Using a sharp knife, cut the dough crosswise
into 1/2-inch thick slices. Place them 2 inches apart on a
baking sheet. Generously sprinkle the top of each cookie
with almonds, lightly pressing them into the dough. Bake
until lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.
To serve: Place a couple of scoops of Fresh Lemon and
Lavender Ice Cream in a cold martini glass. Place the
glass on a small plate. Place a couple of cookies on the
plate. Garnish with a slice of fresh lemon and a couple
sprigs of lavender.
FRESH LEMON AND LAVENDER ICE CREAM
3/4 cups granulated sugar
2 lemons, zested
1/2 cup fresh lavender or 1/4 cup dried
lavender
2 cups whole milk
2 cups heavy cream
8 egg yolks
12 thin slices fresh lemon
12 small sprigs fresh lavender
In a saucepan, combine lemon zest, lavender, milk, and
cream. Bring to a boil. Steep for 20 minutes. Strain.
Whisk the egg yolks and sugar together. Whisk 1 cup of
the hot cream into the egg mixture. Mix thoroughly. In a
steady stream, slowly add the egg mixture to the hot
cream mixture. Continue to cook for 4 minutes, stirring
occasionally. Remove from the heat and cool completely.
Strain the mixture. Add the mixture to the electric ice
cream maker. Process according to manufacturers’
directions.
Yield: 2 1/2 dozen cookies
Prep Time: 8 hours 20 minutes
Cook Time: 20 minutes
Sounds oh so yummy
Thank you!
Dovey
Very Welcome; let us all know how it comes out for you!
Arlene