PolitiCook.net

AAF’s Recipe of the Day

Yesterday I posted a little thing on the lavender fields of Provence. I make this knockout lavender ice-cream, delicately infused with dried lavender flowers. More below!

This is a stunner. You need to track down a small amount of plain, freeze-dried lavender flower buds (make sure you don’t end up with a perfumed, or heavily scented lavender) You don’t need a lot, maybe 2 ounces at the most if you’re making a 2 liter tub of ice-cream.

1 liter whole milk, 1 pint of double cream, 6 free range egg yolks, 250 gr of granulated sugar, 6 tbsp of acacia honey (or any wild flower honey). You can decorate the ice-cream with sugared violets and mimosa.

In a saucepan, pour the milk and the cream, add the 2 ounces of dried lavender tips, and bring to the boil slowly, don’t rush it. In the meantime, in a steel bowl, beat the egg yolks and sugar together, adding the honey slowly into it. When the milk & cream has boiled, pour it slowly into the bowl, whisking as you go. There’s no need to cook this further. The heat from the milk would cook the yolks throughout. Cool the mixture before you churn it into your sorbetiere or ice-cream machine. I you don’t have either, put the mixture into two separate plastic containers, and freeze, with occasionally giving it a stir.