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 Hosted By
Janine & Terry |
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Lavender Ice Cream with Candied Violet Petals
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Serving Size -
4
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Prepared By -
Ellice & Monty
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Recipe Rating
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Printer Friendly Recipe
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3 tablespoons dried lavender flowers - be sure to use flowers intended for culinary use |
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2 tablespoons candied violet petals (see below) |
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2 organic violets, petals removed |
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1 large egg white, lightly beaten |
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CANDIED VILOLET PETALS: - Line a baking sheet with wax paper. Brush both sides of each rose petal with the beaten egg white and dip in the sugar. Let dry on the wax paper
TO MAKE ICE CREAM: -
In a medium-sized saucepan combine the cream, whole milk and 2 tablespoons of the lavender flowers. Over medium-low heat bring to a simmer, stirring constantly with a wooden spoon or whisk. Remove from the heat. Cover pan and allow the lavender flowers to steep for 30 minutes.
In a medium mixing bowl beat the sugar and egg yolks together until pale yellow. Strain the cream and milk mixture, pressing the lavender flowers to extract as much flavor as possible. Slowly beat the warm liquid into the egg yolks, adding a pinch of salt. Pour everything back into your medium saucepan and place over low heat. Stirring constantly with a wooden spoon, heat until the custard thickens slightly. (Be patient: raising the heat too high or neglecting to stir the mixture could allow the eggs to scramble.) The mixture has thickened sufficiently when it lightly coats the back of your spoon.
Remove from heat and allow the custard to cool slightly. Pour the custard into a large metal or glass bowl, then add the remaining 1 tablespoon of lavender flowers. Cover the bowl with saran wrap and chill overnight in the refrigerator.
The next morning, strain the mixture again, removing the lavender flowers and pressing them to get all of their flavor. Discard the flowers then freeze the custard in an ice cream maker according to the manufacturer’s instructions. I use the Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream Maker and generally churn my ice cream for 20 minutes.
While the ice cream is churning measure 2 tablespoon of candied violet petals. You can roughly chop them if you like, but it’s fine to use them whole as well. Add the candied violet petals to your ice cream during the last 5 minutes of churning time - simply drop the petals into the ice cream and allow the ice cream maker to mix them in.
Once the ice cream has finished churning, transfer to a freezer-safe tupperware and chill for at least 4 hours.
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