It's Not Purple, It's Lavender.
Rumor has it that Alex Chen is getting an ice cream maker. So when I saw a recipe for lavender ice cream in the la times magazine I thought, hey. alex might want to try this. So here it is. Lavender ice cream!
Note: A recent trip to San Diego's Extraordinary Desserts and a taste of their white pepper ice cream probably inspired this interest in unconventional flavors. In light of that experience, the recipe below is posted mainly for entertainment's sake; I can't imagine anyone taking the time to buy expensive lavender "buds" and making "lavender sugar" but perhaps it is worth a try. so good luck.
Lavender Ice Cream
1 vanilla bean, cut in half lengthwise and seeds scraped
3 cups half-and-half
1 cup heavy cream
8 egg yolks
1 1/3 cups lavender sugar, packed (see note)
1 tablespoon orange honey
ΒΌ cup fresh lavender buds, finely chopped
Place the vanilla bean, seeds, half-and-half and heavy cream in a saucepan. Bring to a simmer, stirring. Remove from the heat. In a bowl, whisk the yolks to ribbon stage and add the sugar and honey, whisking until smooth. Whisk a small amount of the cream mixture into the yolks, then add the remaining cream to the egg mixture. Pour the mixture back into the saucepan. Return to low heat and cook, stirring constantly until it coats the back of a spoon. Cool completely in an ice-water bath. Remove the vanilla bean. For a 1-quart ice cream maker, freeze the mixture 2 cups at a time, adding 2 tablespoons of lavender buds to each batch at the end of freezing. Scoop into a container and place in the freezer until hard.
Note: To make lavender sugar, add about 1/4 cup of lavender buds to 2 cups of sugar. Mix and let stand in an airtight container for about 2 weeks, shaking every third day. Reserve the remaining sugar for another use.
Note: A recent trip to San Diego's Extraordinary Desserts and a taste of their white pepper ice cream probably inspired this interest in unconventional flavors. In light of that experience, the recipe below is posted mainly for entertainment's sake; I can't imagine anyone taking the time to buy expensive lavender "buds" and making "lavender sugar" but perhaps it is worth a try. so good luck.
Lavender Ice Cream
1 vanilla bean, cut in half lengthwise and seeds scraped
3 cups half-and-half
1 cup heavy cream
8 egg yolks
1 1/3 cups lavender sugar, packed (see note)
1 tablespoon orange honey
ΒΌ cup fresh lavender buds, finely chopped
Place the vanilla bean, seeds, half-and-half and heavy cream in a saucepan. Bring to a simmer, stirring. Remove from the heat. In a bowl, whisk the yolks to ribbon stage and add the sugar and honey, whisking until smooth. Whisk a small amount of the cream mixture into the yolks, then add the remaining cream to the egg mixture. Pour the mixture back into the saucepan. Return to low heat and cook, stirring constantly until it coats the back of a spoon. Cool completely in an ice-water bath. Remove the vanilla bean. For a 1-quart ice cream maker, freeze the mixture 2 cups at a time, adding 2 tablespoons of lavender buds to each batch at the end of freezing. Scoop into a container and place in the freezer until hard.
Note: To make lavender sugar, add about 1/4 cup of lavender buds to 2 cups of sugar. Mix and let stand in an airtight container for about 2 weeks, shaking every third day. Reserve the remaining sugar for another use.
posted by Christine at 9:17 PM
3 Comments:
Dude, where the fuck am I going to find lavender buds???
go to southern France and buy some (duh).
the second I saw the beginning of this post, I automatically knew it was an original Christine Pae.
I better get a taste of the lavender goodness, A. Chen.
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